Broccoli with roasted peppers and pine nuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Broccoli florets; bite-size pieces, include 1/2-inch of stems (washed & drained) |
| 2½ | tablespoon | Extra virgin olive oil |
| 3 | tablespoons | Shallots; minced |
| 2 | larges | Firm red bell peppers; roasted peeled, and sliced into 1/2-inch strips* |
| ½ | teaspoon | Coarse salt; optional |
| ½ | teaspoon | Freshly milled black pepper |
| 3 | tablespoons | Pine nuts; lightly toasted |
Directions
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@... or Juphelps@...
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Aug 22, 1998