4 cups fresh broccoli florets1 tablespoon olive oil1 garlic clove, minced3 tablespoons sherry or reduced-sodium chicken broth1 jar (2 ounces) sliced pimientos, drained1/2 teaspoon Italian seasoning1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons pine nutsDirections
In a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 minutes longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through. Sprinkle with pine nuts. Yield: 6 servings.
1/2 cup equals 58 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 113 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.