Garlicky Carrot and Broccoli Saute
| 1-1/2 | cups carrots, cut diagonally into 1/2-inch thick pieces | 5 | cups broccoli, cut into florets |
| 2 | tablespoons pine nuts | 2 | tablespoons olive oil |
| 1/4 | teaspoon crushed red pepper flakes | 2-3 | cloves garlic, thinly sliced |
| 1 | tablespoon grated Parmesan cheese | 1/2 | teaspoon salt |
| 1 | tablespoon lemon juice | | |
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Bring pot of salted water to boil. Add carrots; cook 2 minutes. Add broccoli; cook 1 minute. Drain; reserve. In skillet, heat oil over medium-high heat. Add pine nuts, garlic, & pepper flakes; cook, stir occasionally, until garlic softens & browns slightly. Add lemon juice & salt & reserved carrots & broccoli; cook, stir occasionally, until vegetables are just tender. Stir in Parmesan. Serves 4.
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