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5Ingredients
45Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. broccoli (pieces, cut so flower ends are not over an inch across, about 6 cups cut broccoli)
- 2 Tbsp. extra-virgin olive oil
- sea salt (to taste, I used a sea salt grinder)
- 6 tsp. lemon juice (fresh squeezed, I used my fresh-frozen lemon juice)
- 1/3 cup Pecorino Romano cheese (freshly, not packed)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium460mg19% |
| Potassium380mg11% |
| Protein9g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C170% |
| Calcium25% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(11)
Julie Gilpin 5 years ago
Was very good and easy to make! I will definitely add it to some future dinners
Dana Pinkava 6 years ago
I adore this recipe and make it once a week. It is so simple and fresh and makes my non-vegetable eating family come back for seconds. It is worth doubling the recipe and saving the rest for day two veggies. It saves well.