pasta: italian broccoli and fettucine

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Italian Broccoli and Pasta

 

Recipe By :PBH

Serving Size : 4 Preparation Time :0:00

Categories : Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 cups broccoli florets

1/2 teaspoon thyme -- dried

14 1/2 ounces stewed tomatoes -- not drained

2 cups cholesterol-free fettucini -- (dry)

3 tablespoons green onions -- chopped

1/2 teaspoon oregano -- dried

1/2 teaspoon pepper

2 teaspoons Parmesan cheese

 

Cook fettuccine according to package instructions (omitting oil and salt) and

drain. Spray a skillet with non-stick 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.

 

Source:

" PBH - Produce for Better Health Foundation "

S(Archive):

" http://AboutProduce.com/recipes/recipe.asp?recipe_id=336 "

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Per Serving (excluding unknown items): 166 Calories; 2g Fat (9.2% calories from

fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 61mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : Italian Broccoli and Pasta is a hearty entree; satisfying and delicious.

A spicy combination of zesty green onion, stewed tomatoes and crunchy broccoli.

- PBH on 2002-Nov-01

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0