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Broccoli Fettuccine

Name: Broccoli Fettuccine
Prep time: 25 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Europe, Italian
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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

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

Broccoli Fettuccine Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Broccoli Fettuccine

Total Time

Makes

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