#EverydayInspiralized: Lemon-Garlic Broccoli Noodles with White Beans and P
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon pine nuts
- 1 pinch of red pepper flakes
- 1 large broccoli head with stem
- 1/2 cup white beans
- 2-3 garlic cloves thinly sliced
- Carbohydrate 240.548033751127 g
- Cholesterol 1.37500000058966 mg
- Fat 12.6534662551762 g
- Fiber 70.3640988443481 g
- Protein 38.3190950009846 g
- Saturated Fat 1.84347262556923 g
- Serving Size 1 1 Serving (2279g)
- Sodium 114.00378646876 mg
- Sugar 170.183934906779 g
- Trans Fat 4.04664862560126 g
- Calories 882 calories
Slice off the head of the broccoli, leaving as little stem on the florets as possible. Set aside the broccoli florets. Slice the bottom end off the broccoli stem so that it is evenly flat. Spiralize the broccoli stem, using Blade C. Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the broccoli florets, stems, red pepper flakes and season with salt and pepper. Cover and cook for 3-5 minutes, shaking the skillet frequently, letting the broccoli cook. While the broccoli is cooking, place your pine nuts in a small skillet over medium heat. Let toast until fragrant and the pine nuts slightly brown, about 5 minutes. Be careful not to burn the pine nuts – toss occasionally. When done, set aside. Add in the garlic and lemon juice and cook for 3-5 more minutes (covered) or until broccoli is tender but more easily pierced with a fork. Add beans. Warm for 1 minute. Transfer the broccoli to a serving bowl and top with pine nuts and parmesan cheese.
