Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
- •1 pound broccoli florets
- •2 cloves garlic, chopped
- •salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.
Nutritional Facts
Per 4 servings
- Calories: 122
- Carbohydrate: 11g
- Fat: 7g
- Fiber: 4g
- Protein: 4g
- Sugar: 5g
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