Ingredients:

    * 2 teaspoons olive oil
    * 2 tsp chopped garlic
    * 14.5-ounce can diced tomatoes in tomato paste (Italian style, if available)
    * 1 pounds broccoli florets (about 5 cups)
    * Pepper to taste
    Cup shredded Parmesan cheese * 04.01

Preparation:

1st Oil in a large, covered, coated frying pan over medium heat. Add garlic and saute for a minute or two, stirring constantly.
2nd Pour in the diced tomatoes with puree and cook for about five minutes (reduce heat to medium-low, if necessary, to keep it to a gentle boil).
3rd Place the broccoli at the beginning of the season with tomatoes and peppers. give cover pan and simmer on low heat for five minutes. Sprinkle Parmesan over the top, cover pan again and cook, until broccoli is tender (about 4 minutes more). Do not the broccoli, it should be a vivid green. Serve as is, or toss the broccoli with the sauce Marinara and enjoy!

Yield:
4 servings

Nutrition information:

Per serving: 101 calories, 5.5 g protein, 14.5 g carbohydrates, 3 g fat (0.9 g saturated fat, monounsaturated fat 1.7 g, 0.4 g polyunsaturated fat), 2.5 mg cholesterol, 4.5 g fiber, 269 mg sodium. Calories from fat: 27%.