Ingredients
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)
Steps
Wash hands with soap and water.
Cook noodles according to package instructions (do not include oil or salt), and drain.
Spray a medium skillet with non-stick cooking spray; stir-fry onion and broccoli for 3 minutes over medium heat.
Add seasonings (but not the Parmesan cheese) and tomatoes; simmer until heated through.
Spoon vegetable mixture over noodles and top with Parmesan cheese.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 194 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 37 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 8 g |
| Vitamin D | 0 mcg |
| Calcium | 76 mg |
| Iron | 3 mg |
| Potassium | 420 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Italian Broccoli and Pasta. Recipe source: Discover the Secret to Healthy Living California Department of Health Services California Children’s 5-A-Day Power Play Campaign. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.