13 13
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
35 minutes
2 CUPS SMALL BROCCOLI FLORETS
1½ TSP OLIVE OIL
1 TBSP MINCED GARLIC
2 WHOLE-GRAIN NAAN OR 3 WHOLE-GRAIN POCKETLESS PITAS
½ CUP MARINARA SAUCE
1 CUP LOWFAT RICOTTA
1 CUP QUARTERED GRAPE OR CHERRY TOMATOES
½ CUP SHREDDED PART-SKIM MOZZARELLA
Heat oven to 475°F. Place a steamer basket in a large skillet. Add water to come up to bottom of basket and bring to a boil over high heat. Add broccoli; cover and simmer 3 minutes or until crisp-tender. Lift basket from skillet; drain water from skillet. Add olive oil and garlic to skillet; add broccoli and toss over medium heat 1 minute or until fragrant.
Place naan or pitas on a baking sheet. Spread each with sauce and top with broccoli, ricotta, tomatoes and mozzarella.
Bake 8 to 10 minutes until cheese melts and bottoms are crisp.
Arugula and red onion salad
CALORIES 312 TOTAL FAT 12G SATURATED FAT 4G CHOLESTEROL 26MG SODIUM 713MG
TOTAL CARBOHYDRATES 9G DIETARY FIBER 5G PROTEIN 18G
