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Broccoli Fettuccine Recipe

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This simple recipe is one of my favorites. The flavor is great, and it can be prepared in a very short time. Sometimes I add shrimp for a change and to make a heartier meal. -Dorothy Elliott, DeKalb, Illinois

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Broccoli Fettuccine Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

25 25

Ingredients

4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 can (14-1/2 ounces) stewed tomatoes
1/4 to 1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
2 teaspoons grated Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes.
Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 318 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 442 mg sodium, 62 g carbohydrate, 7 g fiber, 13 g protein.

Originally published as Broccoli Fettuccine in Reminisce Extra June 2001, p52

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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