2002 Broccoli Italiano

By boandozzy

One serving (3/4 cup) equals 49 calories, 3 g fat (trace saturated fat), 0 cholesterol, 188 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Broccoli Italiano in Light & Tasty December/January 2002, p29

Ingredients

• 5-1/2 cups broccoli florets
• 1/2 cup thinly sliced green onions
• 4 teaspoons Filippo Berio® Extra Virgin Olive Oil
• 4 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large fresh mushrooms, sliced

Preparation

Step 1

In a large saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender.

In a nonstick skillet, cook onions in oil over medium heat for 1 minute. Add garlic; cook 30 seconds longer. Reduce heat. Add the broccoli, lemon juice, salt and pepper; toss to coat. Remove from the heat; let stand for 5 minutes before serving. Add mushrooms. Yield: 7 servings.