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Add a photoItalian seasoning and crunchy pine nuts really jazz up the flavor of this versatile veggie side dish.
Ingredients
- 4 c. fresh broccoli florets
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- 3 Tbsp. sherry or reduced-sodium chicken broth
- 1 jar (2 oz.) sliced pimientos, drained
- 1/2 tsp. Italian seasoning
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. pine nuts
Directions
- In a a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 mins longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through. Sprinkle with pine nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 6 servings | |
| Calories 96 | |
| Calories from Fat 61 | 64% |
| Total Fat 6.93g | 9% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 248mg | 10% |
| Potassium 156mg | 4% |
| Total Carbs 4.11g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.34g | 1% |
| Protein 3.55g | 6% |
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