Broccoli & Sun-Dried Tomatoes
With natural ingredients that provide essential vitamins and minerals, this dish is a boost to your health and taste buds.
Servings: 4 people
Calories: 80kcal
Ingredients
- 4 to 5 cups broccoli florets
- 1/2 cup sun-dried tomatoes (from a jar with olive oil or reconstituted with package directions), sliced into small pieces
- 1/2 cup milk low-fat
- 2 plum tomatoes coarsely chopped
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 garlic clove minced
Instructions
- Add broccoli florets and 3 tablespoons water to a sauté pan and cover. Cook over medium heat for 3 to 4 minutes, covered, until broccoli has softened but is still bright green. Remove broccoli from pan and pour off any water remaining.
- Meanwhile, blend plum tomatoes and milk in the blender. Add garlic, olive oil, and sun-dried tomatoes to the sauté pan and cook for 30 seconds. Pour in the sauce from the blender. Add salt and pepper. Add the broccoli back into the pan. Cook for about 2 minutes until the sauce is warm and bubbly.
- Enjoy!
Nutrition
Calories: 80kcal | Carbohydrates: 14g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 213mg | Fiber: 4g | Sugar: 7g |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3