#EverydayInspiralized: Lemon-Garlic Broccoli Noodles with White Beans and Parmesan

Lemon-Garlic Spiralized Broccoli with Parmesan

We’re back with a new episode of #EverydayInspiralized, my video cooking series on my YouTube channel.

We’re making a slightly new recipe (adapted from this original) – Lemon-Garlic Broccoli Noodles with White Beans and Parmesan!

Yes, we’re spiralizing broccoli today!!

If you haven’t spiralized broccoli yet, you must try it after watching this video. The trick? Find a broccoli stem that’s nice and wide (and long!) It should be at least 1.5 inches in diameter and three inches in length for best results. Anything smaller will really just shred the stem instead of slice it into noodles.

This dish is climbing the favorites rank – it’s so surprisingly rich and filling, on account of all the fiber and delicious ingredients (nutty toasted pine nuts, creamy parmesan, lemon and garlic.)

You’ll be surprised at how easy this recipe is!

Watch this week’s episode of #EverydayInspiralized and subscribe so you never miss a video:

PLEASE NOTE: Currently, I am celebrating my one year wedding anniversary with my husband, in Southeast Asia. Thus, I am not checking blog comments and messages. If you do leave a comment, Meaghan, our Brand & Community Manager is here to respond and help with any questions. You can always e-mail her if you need anything while I’m gone. I return July 4th weekend, and will respond to everything that week when I’m back in the office. Thank you for your patience and understanding as I enjoy this time with my husband! 

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Screen Shot 2016-06-15 at 10.46.12 AM

5.0 from 3 reviews
#EverydayInspiralized: Lemon-Garlic Broccoli Noodles with White Beans and Parmesan
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 large broccoli head with stem
  • ½ cup white beans
  • 2 tablespoons olive oil
  • 1 pinch of red pepper flakes
  • salt and pepper, to taste
  • 1 tablespoon pine nuts
  • 2-3 garlic cloves, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated parmesan cheese
  1. Slice off the head of the broccoli, leaving as little stem on the florets as possible. Set aside the broccoli florets. Slice the bottom end off the broccoli stem so that it is evenly flat. Spiralize the broccoli stem, using Blade C.
  2. Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the broccoli florets, stems, red pepper flakes and season with salt and pepper. Cover and cook for 3-5 minutes, shaking the skillet frequently, letting the broccoli cook.
  3. While the broccoli is cooking, place your pine nuts in a small skillet over medium heat. Let toast until fragrant and the pine nuts slightly brown, about 5 minutes. Be careful not to burn the pine nuts – toss occasionally. When done, set aside.
  4. Add in the garlic and lemon juice and cook for 3-5 more minutes (covered) or until broccoli is tender but more easily pierced with a fork.
  5. Add beans. Warm for 1 minute.
  6. Transfer the broccoli to a serving bowl and top with pine nuts and parmesan cheese.


Featured Product

The Inspiralizer by inspiralized

INSPIRALIZE SOMEONE:Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInShare on Google+Email this to someone


  1. Wow, I didn’t even know that spiralizing broccoli was feasible! But I can gladly say that it totally worked in this video! I wish you a safe and beautiful anniversary with your husband! Have a lovely trip in Southeast Asia and congratulations!

  2. Sorry, I am a bit confused; when do the white beans get added? Thank you

  3. white beans? when & how much? thank you. Love your recipes and tips <3

  4. Is the nutritional value with the beans added? You don’t have them listed in the printed recipe, but they are on the video.

    • The instructions say to add the broccoli stems along with the florets. The stems have been made into noodles, so is it the noodles that get added?

  5. This was a great instructional video. I especially appreciate seeing what you mean in recipes when you say “one large broccoli head”. A big help! Thanks.

  6. Nancy Markle :

    First, I’m kid of shocked,or amazed at some of the questions that are asked. That’s all I’m going to say about that!
    Anyway, I am just now watching the video so I haven’t made it yet but I will and it sounds delicious! I’ve been eating raw stems in my salad every time I have broccoli. Are they delis or what !!! The recipe is complete and easy to follow. And I love your video. I have so many favorites, but I think this one will be #1. Blessings to ou and your husband hope your time away together was amazing!

    • why are you shocked? the original recipe did not have the beans listed and I cannot stream video.

    • You’re the sweetest thing, Nancy! We appreciate your support and we’re so glad you found the recipe easy to follow and that you’ll be making it! Let us know how you like it.

  7. Joan Westaway :

    This has been so deliciously helpful to watch!
    If on Whole30, (I’ll be back on it soon, and it is my general lifestyle!) what suggestions instead of Parmesan? I am imagining its impact in flavour and texture, and yet wonder if you have an alternative yummy suggestion.
    Loving all your inspiralising journey!

  8. Inspiralized Broccoli was a complete hit even with my broccoli averse husband. He had seconds and took it for lunch. I added dried tomatoes instead of the Pepper flakes. It looked quite pretty.

  9. This was really good. I did have to swap the pine nuts, which I can’t have, for pistachios, which I can. I didn’t toast them, and they were good. I also mistakenly opened a can of cannellini beans instead of white beans and I can report that the cannellini beans are great in this. I took a picture of it and sent it to several family members and they ALL said it looked good, which is probably a first! 8)

    I do have trouble finding broccoli stems, and have leftover broccoli florets so today, I am making a second batch with the florets and half-moon zucchini noodles in place of the broccoli noodles in case I want to make this and can’t find broccoli stems. I inspiralize my zucchini and cucumber into the half-moons, and add inspiralized bell pepper. I put this on a sandwich, and it’s much easier to eat than slices. It’s also better than the Veggie Delite at Subway.

    • This is great to hear, Kathy!

      • BTW, the zucchini noodles worked well with the broccoli. Next experiment is to take the little bits of trimmed off stem from the florets and “rice” them and see how that works. It won’t be broccoli noodles, but it will still be broccoli.

  10. This looks delicious and I can’t wait to try it! I just purchased my spiralizer so I’m so excited to try it!


  1. Friday Faves says:

    […] Inspiralized Broccoli Noodles with White Beans & Parmesan look dreamy! Broccoli is one veg I haven’t tried spiralizing yet. It’s next on my list […]

  2. […] Lemon-Garlic Broccoli Noodles with White Beans, Parmesan and Toasted Pine Nuts […]

Leave a note

Rate this recipe: