My H-E-B Texas Life Magazine, November 2011
1Tbsp.H-E-B Extra Virgin Olive Oil,
1/2c.natural walnut pieces,
2clovesH-E-B Ready, Fresh, Go! Garlic, chopped,
1lemon, peeled, grated and juiced,
4H-E-B Piquillo Peppers, drained and thin sliced,
1/2c.H-E-B Chicken or Vegetable Broth,
1Bring 6 cups water to boil in 4-quart saucepan. Add Broccolini, boil 10 minutes, drain, and arrange in 3-quart dish.
2Heat olive oil in heavy-bottom skillet over medium heat 1 minute. Add walnuts, stir-fry 2 minutes, and drain on paper towels. Add garlic, lemon peel and juice, and sliced peppers to skillet. Cook 2 minutes over medium heat. Add broth, bring to boil. Cook 2 minutes.
3Top Broccolini with pepper sauce and toasted walnuts. Serve.
Calories: 60, Total Fat: 4g, Sodium: 55mg, Carbohydrates: 3g, Dietary Fiber: 1g, Protein: 2g