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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 Ingredients:
4 ounces uncooked fettuccine |
2 cups broccoli florets |
3 tablespoons chopped green onions |
1 teaspoon vegetable oil |
1 can (14-1/2 ounces) stewed tomatoes |
1/4 to 1/2 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:
1. 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.
2. 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. Yield: 2 servings.
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