Broccoli With Roasted Peppers And Pine Nuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Italian, Low-cal, Vegetables | 6 | Servings |
INGREDIENTS
| 5 | c | Broccoli florets, bite-size |
| pieces include 1/2-inch | ||
| of stems washed & | ||
| drained | ||
| 2 1/2 | T | Extra virgin olive oil |
| 3 | T | Shallots, minced |
| 2 | Firm red bell peppers | |
| roasted peeled and | ||
| sliced | ||
| into 1/2-inch strips* | ||
| 1/2 | t | Coarse salt, optional |
| 1/2 | t | Freshly milled black pepper |
| 3 | T | Pine nuts, lightly toasted |
INSTRUCTIONS
Cook florets in 4 quarts of boiling water until barely tender, about 3 minutes. Drain in a colander, refresh under cold water, and blot dry. In a 12-inch skillet, heat oil over low heat. Saute shallots, stirring constantly, until very lightly golden, about 2 minutes. Add florets and roasted peppers; cook until vegetables are warmed through. Season with salt and pepper. Transfer to platter and garnish with toasted pine nuts. Per serving: calories 120, fat 8 gm, chol 0 mg, sod 144 mg. *To Roast Peppers: Wash peppers in cold water. Cut each in half lengthwise into 3 even pieces. Remove seeds. Place pepper strips cut side down on a baking sheet and broil until partially charred, about 5 minutes. Remove from oven, wrap in paper towels, and place in a plastic bag. Secure the end with a twist tie and let stand for about 1 hour. Remove from bag and peel peppers with a small paring knife. Pat dry with paper towels and cut into desired lengths. Source: Lean Italian Cooking by Anne Casale. Shared and MM by Judi M. Phelps (JUPHELPS) Delphi, (G.PHELPS1) Genie. Internet: Judi.Phelps@sjc.com or Juphelps@delphi.com Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Aug 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 27
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 313.4mg
Potassium: 167.5mg
Carbohydrates: 3.5g
Fiber: 1.8g
Sugar: <1g
Protein: 2.3g