• 6 ounce fettuccini noodles, uncooked (or whole wheat pasta)
  • 3 tablespoons green onion (chopped, also called scallions)
  • 2 cups broccoli florets
  • 1/2 teaspoon thyme (dried)
  • 1/2 teaspoon oregano (dried)
  • 1/2 teaspoon black paper
  • 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 nonstick 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.

**Recipe from UC Davis Health's Healthy Bytes newsletter/