How to Spiralize Broccoli: Garlic Broccoli Noodles with Toasted Pine Nuts
Try this recipe for Garlic Broccoli Noodles with Toasted Pine Nuts, or contribute your own.
Try this recipe for Garlic Broccoli Noodles with Toasted Pine Nuts, or contribute your own.
- 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
Step-by-step
- 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.
When working with a single large broccoli head and a specific blade like Blade C, the primary constraint is converting a dense, fibrous vegetable into strand-like shapes without generating excess water. Cooks frequently ruin this dish by overcrowding the skillet, which traps steam and turns the spiralized stems into mush instead of achieving a tender-crisp texture. Controlling moisture requires maintaining medium heat and shaking the pan frequently so that the surface water evaporates rapidly before the cell walls collapse.
Slicing the garlic cloves thinly rather than mincing them prevents scorching when introduced to the pan during the final three to five minutes of cooking. Pine nuts contain high oil content that causes them to burn in seconds if left unattended, meaning constant motion in a dry skillet over medium heat until they turn lightly brown is mandatory. Incorporating fresh lemon juice halts the cooking process through acid introduction, preserving the vibrant green chlorophyll pigment.
