Pine nuts are high in fat, but you only need to use a small amount to add a wonderfully rich flavor to light dishes. Store extra pine nuts in the refrigerator or freezer.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
3 mins
cook:
5 mins
additional:
1 min
total:
9 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add broccoli, and stir-fry 2 to 3 minutes or until broccoli starts to brown. Remove from heat; stir in garlic, and let stand 1 minute. Add broth, and return to heat. Cover and simmer 1 to 2 minutes or until broccoli is crisp-tender. Remove from heat; stir in pine nuts, salt, and pepper.

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  • Note: Walnuts may be substituted for pine nuts, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

43 calories; calories from fat 38%; fat 1.8g; saturated fat 0.2g; protein 3.2g; carbohydrates 5.6g; fiber 2.6g; cholesterol 0mg; iron 0.9mg; sodium 204mg; calcium 46mg.
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