Broccoli al Limone
Broccoli Lemon Parmesan

Broccoli Lemon Parmesan

Looking for something to cook with broccoli lemon parmesan? Then you’re in luck!

Over the Summer I was reading Emiko Davis’ beautiful book ‘Aquacotta – Recipes of Tuscany’s Secret Silver Coast’.

Her ‘Spaghetti al Limone’ really captured my imagination.

Not because I’m that into pasta any more.

But the idea of a fresh zesty, creamy cheesey sauce?

Now that sounded amazing.

So of course I had to try it with broccoli.

And of course I had to say ‘broccoli al limone’ in my best Italian accent.

Which, truth be told, is terrible.

But still fun.

Broccoli al Limone

Course Dinner, Lunch
Cuisine Italian
Keyword 15-minutes, broccoli, lemon, one pot, simple
Total Time 15 minutes
Servings 2 people


  • 2 heads broccoli approx 300g / 10.5oz each
  • 4 tablespoons lemon juice
  • zest 1 lemon
  • 4 tablespoons double or heavy cream
  • 2 handfuls grated parmesan approx 50g / 2oz + extra shaved parm to serve
  • small bunch basil leaves


  1. Bring 1cm (1/2in) deep salted water to the boil in a medium saucepan. Chop broccoli into bite sized trees and slice the stems.
  2. Pop chopped broccoli into the pot and cover with a lid. Simmer rapidly for 5 minutes. Drain.
  3. Return the saucepan to the heat with the lemon juice and zest and simmer for 3-4 minutes to reduce the quantity by about half.
  4. Add drained broccoli to the pan with the cream and grated parmesan. Stir and bring back to a simmer.
  5. Remove from the heat. Taste and season with salt as needed. Or a little extra cream if it’s too sour for you.
  6. Divide between two bowls and top with shaved parmsean and basil leaves.

NET CARBS: 22g / serve

Substitutions for Broccoli Lemon Parmesan

Keto / ultra low carb – replace broccoli with baby spinach leaves and serve the lemony spinach with pan fried chicken breasts.

dairy-free – replace cream with coconut cream. And replace cheese with roast pine nuts or roast shaved coconut.

different cheese – parmesan is always a good idea but you could mix things up with ricotta, salty feta, cheddar or soft goats cheese.

more substantial (carb lovers) – cooked pasta!

more substantial (low carb) – this is a pretty light meal so consider extra parmesan, extra cream, avocado, roast macadamias or almonds, or a big dollop of pesto.

low FODMAP – see the keto option.

different vegetables – so many ideas! Roast mushrooms, roast eggplant or zucchini, cauliflower, shaved cabbage, roast sweet potato, cooked greens, cooked chickpeas, cooked lentils, steamed asparagus, steamed snow peas. And wilted greens. Also thinking the sauce would be lovely massaged into raw kale.

more protein – serve with cooked chicken, canned tuna, sardines, mackerel, smoked herrings, fried egg, poached eggs, an omelette, pork sausages.

more fancy / for entertaining – serve it as a side for a simple roast chook or try one of either the ‘more substantial’ or ‘more protein’ options.

Waste Avoidance Strategy

broccoli – will keep wrapped in a plastic bag in the fridge for 1-2 weeks. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

cream – unopened cartons will generally keep in the fridge for 1-2 weeks. If you need to store for longer, just pop in the freezer in a sealed container.

parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.

Prepare Ahead

Yes! Just cook as per the recipe but keep the basil and cheese separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in a pan with a little oil. Add cheese and serve with basil and extra cheese as per the recipe.

Broccoli Lemon Parmesan

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Have fun in the kitchen!

With love,
Jules x

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  • This recipe has already made it onto my menu plan for next week. One could also top with grated Mizithra cheese, use a combination of feta and parmesan, the choices could almost go on forever. This is just the kind of inspiration I’m needing, for something simple and tasty. Thank you!

  • Hi Jules,
    I recently downloaded your cookbook and I love it. Garam Masala salmon was my first try. It was wonderful. Even my husband who doesn’t like any salmon liked it. That is saying a lot!
    Do you ever provide nutritional info for your recipes? I look forward to getting to know your site and your cookbook. Suggestion: Number the pages.

    • Thanks for the suggestion re numbering Carole!

      And I don’t provide nutritional info apart from net carbs because I think it’s actually counterproductive to focus on nutrients over real food.

      So glad your husband enjoyed the salmon!

  • This was so delicious! Even my 5 year old liked it (which is very shocking as she normally likes everything very plain)!

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