- 2 tablespoons slivered almonds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 1/8 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 3/4 cup Swanson® Chicken Broth
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon lemon zest
- Toast the almonds in a 4-quart saucepot over medium-high heat until lightly browned. Remove the almonds from the pot and set aside.
- In the same saucepot, heat the oil over medium-high heat. Add the garlic, broccoli and crushed red pepper and cook for 2 minutes, stirring occasionally.
- Add the wine and broth to the saucepot and cook for 3 minutes, stirring to scrape up any brown bits from the pot. Reduce the heat to low and cook for 3 minutes or until the broccoli is tender-crisp.
- Stir in the Parmesan cheese and cook for 2 minutes or until the broccoli is tender. Stir in the lemon zest and sprinkle with the toasted almonds.
04/25/2018
recipepes.com
Spicy Broccoli with Parmesan Cheese, recipe
PT15M
PT1H
5
455 calories