Separate the broccoli into florets. Peel and slice the stems thinly.

Fill a large stockpot with water and bring to a boil. Add the broccoli and blanch for about 2 minutes. Drain the broccoli and rinse with cold water. Set aside.

Heat the oil in a skillet over medium high heat. Add the red onion and saute for 5 minutes.

Dice the sun dried tomatoes and add to the onion. Add the broth and bring to a boil.

Lower the heat, cover and steam for 2 minutes. Add the lemon juice to the tomato mixture. Add the broccoli and stir well.

Place the broccoli in a serving bowl, top with toasted pine nuts.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 95; Calories from Fat 50; Total Fat 6g; Saturated Fat 1g; Cholesterol 0mg; Sodium 140mg; Carbohydrate 10g; Dietary Fiber 4g; Sugars 3g; Protein 5g.

Comments: You can also use 1 1/2 pounds cauliflower, separated into florets, in place of broccoli.