| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Light corn-oil spread |
| 16 |
oz |
Sliced mushrooms |
| 1 |
lg |
Garlic clove; crushed |
| 16 |
oz |
Broccoli flowerets |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Part-skim ricotta cheese |
| 1/2 |
c |
Packed basil leaves; chopped |
| 4 |
|
6-inch pitas; split and toasted |
| 1/2 |
c |
Refrigerated plum tomato sauce |
INSTRUCTIONS
1. Preheat oven to 425 degrees F. In nonstick 12-inch skillet over
medium-high heat, melt light corn-oil spread. Add mushrooms and garlic and
cook until mushrooms are golden brown.
2. Meanwhile, in 10-inch skillet over high heat, heat 1 inch water to
boiling. Place steamer basket in skillet; add broccoli. Reduce heat to low;
cover and steam until tender, about 8 minutes.
3. Remove broccoli; add to mushrooms with 1/4 teaspoon salt and toss well
to mix.
4. In small bowl, mix ricotta, basil, and 1/4 teaspoon salt.
5. Spoon broccoli mixture over each pita half. Spoon ricotta mixture in
dollops on top. Drizzle pizza with tomato sauce. Bake 8 to 10 minutes until
heated through.
Each serving: About 320 calories, 17 g protein, 49 g carbohydrate, 7 g
total fat (3 g saturated), 13 mg cholesterol, 805 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: This main dish uses packaged, ready-to-cook broccoli flowerets,
mushrooms, tomato sauce, and toasted pitas. It's lightened up with
skim-milk ricotta. Serve it with a mixed green salad tossed with Buttermilk
Chive Dressing, see recipe. Work Time: 20 minutes; Total Time: 30 minutes.
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998
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