Italian Broccoli and Pasta

Name: Italian Broccoli and Pasta
Yield: 4 servings
Ingredients: 6 ounces spaghetti noodles (uncooked); 3 tablespoons onion (chopped); 2 cups broccoli (chopped); 1/2 teaspoon thyme (dried); 1/2 teaspoon oregano (dried); 1/2 teaspoon black pepper; 1 can low-sodium stewed tomatoes (14.5 ounce); 2/3 tablespoon Parmesan cheese (grated)

Source: Discover the Secret to Healthy Living California Department of Health Services California Children’s 5-A-Day Power Play Campaign

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Broccoli and tomatoes add color and flavor to this savory pasta dish. Use spaghetti, linguine, or fettuccini for the pasta.

Makes

4 servings

Ingredients

6 ounces spaghetti noodles (uncooked)
3 tablespoons onion (chopped)
2 cups broccoli (chopped)
1/2 teaspoon thyme (dried)
1/2 teaspoon oregano (dried)
1/2 teaspoon black pepper
1 can low-sodium stewed tomatoes (14.5 ounce)
2/3 tablespoon Parmesan cheese (grated)

Directions

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

Notes

Learn more about: Onions Broccoli Herbs Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.