Broccoli Fettuccine Recipe

4 3 6
Broccoli Fettuccine Recipe
Broccoli Fettuccine Recipe photo by Taste of Home
Publisher Photo

Broccoli Fettuccine Recipe

Read Reviews
4 3 6
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 each: 318 calories, 4g fat (1g saturated fat), 1mg cholesterol, 442mg sodium, 62g carbohydrate (14g sugars, 7g fiber), 13g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Broccoli Fettuccine in Reminisce Extra June 2001, p52

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Reviews forBroccoli Fettuccine

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MissCarol44 User ID: 6056464 220973
Reviewed Feb. 20, 2015

"Jennifer, I think if you put a bit of sea salt in it, it will be better or use Mrs. Dash if watching your sodium."

MY REVIEW
jennifer.sheremetta User ID: 4604333 78357
Reviewed Nov. 24, 2014

"made this....really good! just seems like its missing a seasoning of some sort....but we'll figure it out!! thank you for sharing this recipe!!"

MY REVIEW
tekcrk5709 User ID: 6725739 36046
Reviewed Jun. 14, 2012

"Very yummy! easy to make. Everyone loved it :)"

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