Italian Broccoli and Pasta

MyPlate Kitchen


6 ounces fettucini noodles, uncooked
3 tablespoons green onion (chopped, also called scallions)
2 cups broccoli florets
1/2 teaspoon thyme (dried)
1/2 teaspoon oregano (dried)
1/2 teaspoon black pepper
1 can stewed tomatoes (low-sodium, 14.5 ounce)
2/3 tablespoon Parmesan cheese (grated)


1. Cook noodles according to package instructions (do not include oil or salt), and drain.
2. Spray a medium skillet with non-stick cooking spray; stir-fry onion and broccoli for 3 minutes over medium heat.
3. Add seasonings (but not the Parmesan cheese) and tomatoes; simmer until heated through.
4. Spoon vegetable mixture over noodles and top with Parmesan cheese.


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