Italian Broccoli Noodles

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


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