Broccoli Pancetta Saute

• 2 Tbsp olive oil
• 1 1/2 oz pancetta, chopped
• 2 garlic cloves, crushed with garlic press
• 1/4 tsp crushed red pepper
• 2 lb broccoli florets, cut into small pieces
• 1/2 tsp salt
• 1/2 cup water
• 1 Tbsp fresh lemon juice (from 1 lemon)
• lemon wedges for serving

In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Add pancetta and cook 1 to 2 minutes or until browned and crisp, stirring. With slotted spoon, transfer to paper towels to drain.

To same skillet, add garlic and crushed red pepper. Cook 10 seconds, stirring, then raise heat to high and add broccoli and salt. Cook 2 minutes, then add water. Cover and cook broccoli 3 to 5 minutes or until most water evaporates.

Meanwhile, in small bowl, with wire whisk, stir together lemon juice and remaining 1 tablespoon oil. Drizzle over broccoli and gently toss to coat. Transfer to serving bowl. Top with pancetta and serve with lemon wedges on the side.

Makes 6 servings, 3 WW PointsPlus each.