From the Pantry Butler kitchen

Italian Broccoli and Pasta

4 servings

Italian Broccoli and Pasta

Broccoli and tomatoes add color and flavor to this savory pasta dish. Use spaghetti, linguine, or fettuccini for the pasta. USDA MyPlate Kitchen — Discover the Secret to Healthy Living — California Department of Health Services — California Children’s 5-A-Day Power Play Campaign (public domain), via myplate.food

Ingredients

  • 6 ounces spaghetti noodles — uncooked
  • 3 tablespoons onion — chopped
  • 2 cups broccoli — chopped
  • 1/2 teaspoon thyme — dried
  • 1/2 teaspoon oregano — dried
  • 1/2 teaspoon black pepper
  • 1 can low-sodium stewed tomatoes — 14.5 ounce
  • 2/3 tablespoon Parmesan cheese — grated

Method

  1. Wash hands with soap and water.
  2. Cook noodles according to package instructions (do not include oil or salt), and drain.
  3. Spray a medium skillet with non-stick cooking spray; stir-fry onion and broccoli for 3 minutes over medium heat.
  4. Add seasonings (but not the Parmesan cheese) and tomatoes; simmer until heated through.
  5. Spoon vegetable mixture over noodles and top with Parmesan cheese.

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