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Lemon-Parmesan Broccoli

Photo: John Autry; Styling: Cindy Barr
Yield Serves 6 (serving size: 2/3 cup)

Ingredients

  • 12 ounces broccoli florets (5 cups raw)
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 3 tablespoons shaved fresh Parmesan

Nutrition Information

  • calories 71
  • fat 5.7 g
  • satfat 1.2 g
  • monofat 3.3 g
  • polyfat 0.6 g
  • protein 2.9 g
  • carbohydrate 3.5 g
  • fiber 1.7 g
  • cholesterol 3 mg
  • iron 0.5 mg
  • sodium 146 mg
  • calcium 67 mg

How to Make It

  1. Arrange broccoli in a steamer. Steam, covered, 4 minutes or until crisp-tender. Place broccoli in a large bowl.

  2. Heat a small skillet over medium-high heat. Add oil and garlic; cook 2 minutes or until garlic is fragrant. Add oil mixture, rind, juice, and salt to broccoli; toss to coat. Sprinkle broccoli mixture with cheese.

  3. Spicy Chile and Garlic variation: Prepare base recipe through step Heat a skillet over medium-high. Add 2 tablespoons olive oil, 1 1/2 teaspoons crushed red pepper, and 4 sliced garlic cloves; cook 2 minutes. Add 1 tablespoon lemon juice. Pour over broccoli. Sprinkle with 1 teaspoon grated lemon rind and 1/4 teaspoon kosher salt. Serves 6 Calories 61; Fat 8g (sat 7g); Sodium 96mg

  4. Dijon, Thyme, and Pine Nut variation: Prepare base recipe through step Combine 1 tablespoon minced shallots, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, and 2 teaspoons chopped fresh thyme in a bowl; stir with a whisk. Add broccoli and 2 tablespoons toasted pine nuts to oil mixture; toss. Serves 6 Calories 79; Fat 6g (sat 8g); Sodium 76mg

  5. Cheddar-Beer Sauce variation: Whisk 1/4 cup beer and 1 1/2 tablespoons flour in a bowl. Combine 3/4 cup fat-free milk and 1/4 cup beer in a pan; bring to a simmer. Stir in flour mixture; bring to a boil. Reduce heat; simmer 2 minutes. Add 3/4 cup reduced-fat cheddar, 1 tablespoon chives, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon kosher salt. Serves 6 Calories 79; Fat 3g (sat 8g); Sodium 227mg