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Broccoli Fettuccine

 Broccoli Fettuccine
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
2 ServingsPrep/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.
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.

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Broccoli Fettuccine (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.