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Ingredientes
- 1 Tbsp. Light corn-oil spread
- 16 ounce Sliced mushrooms
- 1 lrg Garlic clove, crushed
- 16 ounce Broccoli flowerets
- 1/2 tsp Salt
- 2/3 c. Part-skim ricotta cheese
- 1/2 c. Packed basil leaves, minced
- 4 x 6-inch pitas, split and toasted
- 1/2 c. Refrigerated plum tomato sauce
Direcciones
- 1. Preheat oven to 425 degrees F. In nonstick 12-inch skillet over medium-high heat, heat light corn-oil spread. Add in mushrooms and garlic and cook till mushrooms are golden.
- 2. Meanwhile, in 10-inch skillet over high heat, heat 1 inch water to boiling. Place steamer basket in skillet; add in broccoli. Reduce heat to low; cover and steam till tender, about 8 min.
- 3. Remove broccoli; add in to mushrooms with 1/4 tsp. salt and toss well to mix.
- 4. In small bowl, mix ricotta, basil, and 1/4 tsp. salt.
- 5. Spoon broccoli mix over each pita half. Spoon ricotta mix in dollops on top. Drizzle pizza with tomato sauce. Bake 8 to 10 min till heated through.
- Notes: This main dish uses packaged, ready-to-cook broccoli flowerets, mushrooms, tomato sauce, and toasted pitas. It's lightened up with skim-lowfat milk ricotta. Serve it with a mixed green salad tossed with Buttermilk Chive Dressing, see recipe. Work Time: 20 min; Total Time: 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 56 | |
| Calories from Fat 6 | 11% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 480mg | 20% |
| Potassium 675mg | 19% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.3g | 3% |
| Protein 5.81g | 9% |
