The credit for this Garlic Broccoli Noodles with Toasted Pine Nuts recipe goes to Inspiralized.com. You can get the full version of their recipe here.
My grandfather makes this incredible lemon garlic broccoli dish that basically bathes in a pool of olive oil and garlic. When you dig your fork into a broccoli floret, you have to let the broccoli drip-dry for a moment.
I’m not complaining. But my hips don’t lie, and it’s time that I step up to the plate and make a version of his dish that’s more love-handle-friendly. Olive oil is a healthy fat source, but I need a little moderation – especially because it’s easy to polish off a whole bowl of that garlic broccoli!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Garlic Broccoli Noodles with Toasted Pine Nuts
1 large broccoli head with stem
2 tablespoons olive oil
1 pinch of red pepper flakes
salt and pepper, to taste
1 tablespoon pine nuts
3 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon grated pecorino romano cheese
- 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.
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