Ingredients25 m servings
- 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.
ReviewsRead all reviews 3
This was gross. I didn't even make it past a couple of bites. No taste and very plain. Don't make this. The picture looks great, but mine turned out nothing like it.
I was a little iffy on the stewed tomatoes as I made this, but as I was eating it I loved it. I have made this at least twice since and I love it as does my husband. We struggle to find vegeta...