Ingredients
4 ounces uncooked fettuccine2 cups broccoli florets3 tablespoons chopped green onions1 teaspoon vegetable oil1 can (14-1/2 ounces) stewed tomatoes1/4 to 1/2 teaspoon dried oregano1/2 teaspoon dried thyme1/4 teaspoon pepper2 teaspoons cornstarch1/4 cup water2 teaspoons grated Parmesan cheese
Preparation
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.
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.
