Making lengthwise cuts in the broccoli allows the stems and florets to cook evenly in this evergreen veggie sauté
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 246 |
| Fat | 15.2g |
| Saturates | 2.6g |
| Protein | 12.9g |
| Carbs | 21.1g |
| Sugars | 7.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Thinly slice the courgettes, trim the broccoli and thaw the peas. Zest the lemon and set aside.
2
Heat the oil in a large frying pan then sauté the courgettes, broccoli and peas together for approx. 5-10 minutes or until slightly charred. Grate in the garlic and sauté for a further 5 minutes and season well before removing from the heat.
3
Place the veggies in a serving bowl and top with Parmesan shavings, pistachios and lemon zest.
