2 cups fettuccini noodles, dry OR whole grain pasta
2 cups broccoli, chopped (fresh or frozen) (WIC food)
3 Tbsp green onions, chopped (WIC food)
1/2 tsp dried oregano
1 tsp pepper
1 can (14-16oz) diced tomatoes with liquid (WIC food)
for variation, add-
1/2 tsp dried thyme
3 Tbsp grated Parmesan cheese
Cook noodles according to package directions. Drain. Return to pot and cover so noodles stay warm.
Spray large frying pan with nonstick cooking spray. Cook and stir broccoli and onions on medium-high heat for 3 minutes.
Add oregano, pepper, tomatoes and thyme. Cook until heated through.
Portion the noodles onto 4 plates. Pour tomato mixture over noodles. Top with Parmesan cheese and serve.
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