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Broccolini with Walnuts & Piquillo Peppers

My H-E-B Texas Life Magazine, November 2011



Quick and easy


Prep Time:

15 minutes

Cook Time:

15 minutes


12 servings


2  bunches  fresh Broccolini

1  Tbsp.  H-E-B Extra Virgin Olive Oil

1/2  c.  natural walnut pieces

2  cloves  H-E-B Ready, Fresh, Go! Garlic, chopped

1  lemon, peeled, grated and juiced

4  H-E-B Piquillo Peppers, drained and thin sliced

1/2  c.  H-E-B Chicken or Vegetable Broth


Bring 6 cups water to boil in 4-quart saucepan. Add Broccolini, boil 10 minutes, drain, and arrange in 3-quart dish.

Heat olive oil in heavy-bottom skillet over medium heat 1 minute. Add walnuts, stir-fry 2 minutes, and drain on paper towels. Add garlic, lemon peel and juice, and sliced peppers to skillet. Cook 2 minutes over medium heat. Add broth, bring to boil. Cook 2 minutes.

Top Broccolini with pepper sauce and toasted walnuts. Serve.
Nutritional Information
Calories: 60, Total Fat: 4g, Sodium: 55mg, Carbohydrates: 3g, Dietary Fiber: 1g, Protein: 2g
My H-E-B Texas Life Magazine, November 2011

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