Italian Broccoli and Pasta
Broccoli and tomatoes add color and flavor to this savory pasta dish. Use spaghetti, linguine, or fettuccini for the pasta.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $1.12/serving
Dietary
- Vegetarian
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sodium
- Low-Fat
- Low-Sugar
- Pescatarian
Tags
- quick
- healthy
- savory
- classic
- kid-friendly
- budget-friendly
Ingredients
- 6 ounce spaghetti noodles (uncooked)
- 3 tablespoon onion (chopped)
- 2 cup broccoli (chopped)
- 0.5 teaspoon thyme (dried)
- 0.5 teaspoon oregano (dried)
- 0.5 teaspoon black pepper
- 1 can stewed tomatoes (low-sodium, 14.5 ounce)
- 0.67 tablespoon Parmesan cheese (grated)
Instructions
- Cook spaghetti noodles according to package instructions (do not include oil or salt), and drain.
- Spray a medium skillet with non-stick cooking spray; stir-fry onion and broccoli for 3 minutes over medium heat.
- Add thyme, oregano, black pepper, and stewed tomatoes; simmer until heated through.
- Spoon vegetable mixture over spaghetti noodles and top with Parmesan cheese.
Nutrition (per serving)
- Calories: 231
- Protein: 9.4 g
- Carbohydrates: 44.4 g
- Fat: 1.8 g
- Fiber: 5.6 g
- Sodium: 41 mg
- Saturated Fat: 0.4 g
- Sugar: 4.1 g
- Cholesterol: 1 mg