Italian Broccoli and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This is a very colorful recipe, snarfled from the Healthy Recipes from ACE, the American Council on Exercise. They use nonfat mozzarella, but part skim is yummier. Ingredients:
1 lb fresh broccoli |
2 medium tomatoes, sliced into 8 wedges |
2 tablespoons water |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/2 cup shredded mozzarella cheese |
2 tablespoons sliced ripe olives |
Directions:
1. clean broccoli, chop off tough ends and discard.
2. cut off florets and pare tough broccoli bark off stems, then cut into small spears, and steam until tender, 8-10 minutes.
3. In saucepan cook broccoli with tomato, water, and spices over medium heat (stirring gently) until heated through, 10-15 minutes.
4. Sprinkle with cheese and olives, remove from heat, cover and let stand until cheese melts (2-3 minutes).
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