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

gluten freevegetarian
Lemon-Garlic Spiralized Broccoli with 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.

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

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


  • 1 large broccoli head with stem
  • 1/2 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Add beans. Warm for 1 minute.
  • Transfer the broccoli to a serving bowl and top with pine nuts and parmesan cheese.

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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!
Ali Maffucci says:
Thank you for the kindness!
Francesca says:
Sorry, I am a bit confused; when do the white beans get added? Thank you
Meaghan says:
Add them at the end - just to warm.
Becky says:
white beans? when & how much? thank you. Love your recipes and tips <3
Meaghan says:
Add half a cup at the end - just want to warm them up in the dish before serving.
Lynda says:
Is the nutritional value with the beans added? You don't have them listed in the printed recipe, but they are on the video.
Carol says:
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?
Carol says:
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.
Meaghan says:
So happy you enjoyed the video!
Nancy Markle says:
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!
Becky says:
why are you shocked? the original recipe did not have the beans listed and I cannot stream video.
sharon samtur says:
Meaghan says:
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.
Joan Westaway says:
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!
Joan Westaway says:
Update... Absolutely yummy! Will be asking grower to leave stems longer for me! :) BTW, As I am not on Whole30 at the moment, I used Parmesan! And loved the lemon flavour! XXX Joan
Meaghan says:
Thank you so so much for sharing!
Ali Maffucci says:
You can use nutritional yeast or just omit! This has so much great flavor already!
Joan Westaway says:
Thanks Ali! Haven't used nutritional yeast! Another flavour to add to the arsenal!
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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.
Meaghan says:
This is a total win! Thank you for sharing!
Kathy says:
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.
Meaghan says:
This is great to hear, Kathy!
Kathy says:
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.
Maria says:
This looks delicious and I can't wait to try it! I just purchased my spiralizer so I'm so excited to try it!
Ella says:
Anonymous says:
Why not boil the noodles for a different texture?
This is a truly delightful dish! I love noodles and I have to try your recipe! Can I use black instead of white beans, Meaghan?
Janice says:
I knew this would be good but It was over the top terrific!. Oddly enough, broccoli is one of the few vegetables my gang likes so what a way to swap out starchy pasta for something really healthy. I did match stick all the extra pieces of the stem that would'nt fit through my spirilizer and that worked out great. I used chickpeas instead of white beans and served it with chicken skewers on top and a sprinkling of dried cranberries. I liked your idea of using sundried tomatoes. I'll try that next time even though I am under threats to not change a thing and to make it a lot. I want to try shrimp with it as well. What a winner!!!!
Sandy says:
Just tried this-my my my my my! It's beyond delicious!! Didn't have red pepper flakes so used ground-awesome! Didn't have grated parmesan, so used shredded-double awesome!! Thank u so much; can't wait 4 more!!!
Carole Corr says:
Weight Watchers freestyle plan now has this as 6 per serving. I loved the taste but couldn't seem to get enough noodles from 2 stalks so added zucchini close to end. Approximately how many cups of noodles should the 2 stalks produce.? maybe mine were not big enough..hmmn
Meg says:
This was surprisingly good and very easy. At the last minute I realized I did not have any pine nuts, so I substituted almonds and pistachios. It was delicious.
Carly Glazer says:
Hi Meg! So glad to hear!
Margaret says:
This was so delicious! There are so many of Ali's recipes that I just adore, but this one is incredible! so much more than the sum of its parts, totally delicious! I made it the other night with a cumin-lime shrimp recipe from the NYT and it was an incredible meal. Way better than anything we've had in a restaurant lately. Thanks, ali, for another great recipe! i can't wait to make it again and have already bought the ingredients!
Carly Glazer says:
Hi Margaret! So happy you enjoyed this one!

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