Sautéed Broccolini with Tomatoes

Photo: José Picayo; Styling: Philippa Brathwaite

This speedy, simple stovetop dish saves you oven space and can be prepared at the very last minute and then brought to the holiday table. Roma or plum tomatoes are the best choice this time of year.

Yield: Serves 8 (serving size: 2 ounces)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 16 Minutes
Total: 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 44
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.4g
  • Carbohydrate: 5.2g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 83mg
  • Calcium: 43mg

Ingredients

  • 2 teaspoons olive oil
  • 1 large shallot, thinly vertically sliced
  • 1 pound Broccolini, trimmed
  • 1/4 cup dry white wine
  • 1 large plum tomato, seeded and finely chopped
  • 1/3 cup no-salt-added chicken stock (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Heat a large skillet over medium-high heat. Add oil to pan, and swirl to coat. Add shallot, and sauté 2 minutes or until tender, stirring frequently. Add Broccolini; cook 2 minutes. Add wine and tomato. Cover, reduce heat to medium, and cook 3 minutes. Add chicken stock, salt, and black pepper; cook, uncovered, 4 minutes or until Broccolini is crisp-tender.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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