Broccoli Fettuccine

• 4 ounces uncooked fettuccine
• 2 cups broccoli florets
• 3 tablespoons chopped green onions
• 1 teaspoon vegetable oil
• 1 can (14-1/2 ounces) stewed tomatoes
• 1/4 to 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• 1/4 cup water
• 2 teaspoons grated Parmesan cheese

1. 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.
2. 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.

fettuccine, broccoli florets, green onions, vegetable oil, tomatoes, oregano, thyme, pepper, cornstarch, water, parmesan cheese

Taken from www.tasteofhome.com/recipes/broccoli-fettuccine/ (may not work)