Italian Broccoli Noodles
Taylor Newman

Italian Broccoli Noodles

Broccoli and tomatoes add color and flavor to this savory pasta dish.  This recipe would also be great with spaghetti or linguine pasta!


Makes 4 servings

  • 6 ounces fettucini noodles, uncooked
  • 3 tablespoons green onion, chopped (also called scallions)
  • 2 cups broccoli florets, fresh or frozen
  • 1/2 teaspoon thyme, dried (optional)
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon black pepper
  • 1 can stewed tomatoes, low-sodium (14.5 ounce)
  • 2/3 tablespoon Parmesan cheese, grated


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


  1. Pair this hearty pasta with a salad for dinner.
  2. Want more Italian recipes? Try our easy eggplant sliders or our rustic rotini with tomatoes and beans!

Recipe source: California Department of Health Services, Discover the Secret to Healthy Living, California 5-a-Day—For Better Health! Campaign