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Broccoli Fettuccine

By: Dorothy Elliott

"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"

Rate/Review | Read Reviews (2)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/4 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.