Lemon-Parmesan Broccoli

Photo: John Autry; Styling: Cindy Barr

Yield: Serves 6 (serving size: 2/3 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 5.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.9g
  • Carbohydrate: 3.5g
  • Fiber: 1.7g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 146mg
  • Calcium: 67mg

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

Preparation

  1. 1. Arrange broccoli in a steamer. Steam, covered, 4 minutes or until crisp-tender. Place broccoli in a large bowl.
  2. 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 1. 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 4.8g (sat 0.7g); Sodium 96mg
  4. Dijon, Thyme, and Pine Nut variation: Prepare base recipe through step 1. 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 6.6g (sat 0.8g); 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 3.3g (sat 1.8g); Sodium 227mg
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