Italian Broccoli and Pasta*
2 cups broccoli flowerets
1 can (14 1/2 oz.) stewed tomatoes, not drained
2 cups uncooked fettuccine noodles (egg less)
3 Tbs. chopped green onion
1/2 tsp. dried thyme
1/2 tsp. dried oregano
2 tsp. Parmesan cheese
Cook fettuccine according to package instructions (omitting oil and salt) and drain. Spray
a skillet with nonstick spray and stir-fry onion and broccoli for 3 minutes. Add
seasonings and tomatoes and simmer until heated throughout. spoon vegetable mixture over
fettuccine and top with Parmesan cheese. Makes 4 servings.
Nutritional Analysis Per Serving: Calories 149, Fat 1g,
Cholesterol 1mg, fiber 3g, Sodium 326 mg., Percent calories from fat 7%.
*Recipe provided by Brenda J. Ponichtera, Quick and Healthy Recipes and Ideas. |