How to Spiralize Broccoli: Garlic Broccoli Noodles with Toasted Pine Nuts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon pine nuts
- 1 pinch of red pepper flakes
- 1 large broccoli head with stem
- 3 garlic cloves thinly sliced
- 1 tablespoon grated pecorino romano cheese
- Carbohydrate 1.44747125099274 g
- Cholesterol 2.74999999767529 mg
- Fat 6.0124975042287 g
- Fiber 0.140100002108704 g
- Protein 1.59443249971089 g
- Saturated Fat 1.13160074999626 g
- Serving Size 1 1 Serving (21g)
- Sodium 84.854411418123 mg
- Sugar 1.30737124888403 g
- Trans Fat 0.417644250542933 g
- Calories 63 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. Transfer the broccoli to a serving bowl and top with pine nuts and pecorino romano cheese.
