Broccoli with Pecorino Romano

broccolini and pecorino romano in a silver skillet with black spoon and brown towel

This colorful side dish features buttery, tender-crisp broccoli, laced with garlic and red pepper flakes, topped with shaved Pecorino Romano cheese. So simple, yet so sublime!

Course Side Dish

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword broccoli, broccolini, pecorino romano

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 89kcal

Author Robin Miller

Ingredients

4 cups fresh broccoli florets or 1-2 bunches broccolini (baby broccoli)
2 tablespoons butter
3 cloves garlic
1/2 teaspoon crushed red pepper flakes or more/less to taste
Salt and black pepper
1 wedge Pecorino Romano PDO or parmesan cheese (or grated cheese)

Instructions

Blanch the broccoli in a large pot of boiling water for 1 minute. Drain.
Melt the butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook for 30 seconds. Add the broccoli and cook for 3 to 5 minutes, until crisp-tender.
Season to taste with salt and pepper.
Using a peeler or grater, shave cheese over top (or sprinkle the cheese over top if you're using grated cheese).

Nutrition