Broccoli With Parmesan Crumbs

Prep: 5 minutes; Cook: 7 1/2 minutes


4 servings (serving size: 1 cup)

Nutritional Information

Calories 101
Fat 6 g
Satfat 2 g
Monofat 3 g
Polyfat 1 g
Protein 5 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 4 mg
Iron 1 mg
Sodium 215 mg
Calcium 103 mg


4 cups coarsely chopped broccoli florets (about 1 bunch)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/4 cup dry breadcrumbs
1/4 cup grated fresh Parmesan cheese


1. Cook broccoli in a large pot of boiling salted water for 4 minutes, until bright green and crisp-tender. Drain in a colander, return to pot, cover, and keep warm.

2. Meanwhile, heat olive oil, garlic, salt, and red pepper in a large skillet over medium-high heat, 1 minute, until garlic begins to sizzle. Stir in breadcrumbs, increase the heat to medium, and cook, stirring frequently, for 2 1/2 minutes, until crumbs are lightly toasted.

3. Transfer the broccoli to a serving bowl, add the crumb mixture and Parmesan, and toss until the broccoli is evenly coated. Serve hot.

October 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note