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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 179.9
  • Total Fat: 1.4 g
  • Cholesterol: 1.0 mg
  • Sodium: 98.2 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.5 g

View full nutritional breakdown of SNAP-Ed Broccoli & Pasta, improved calories by ingredient
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SNAP-Ed Broccoli & Pasta, improved

Submitted by: MANDAHOP

Introduction

I'm broke. Seriously broke. My food stamps don't refill until August 5th, so in the mean time, I'm making use of the SNAP program's recipe finder, to use up all those canned and frozen veggies I've been hoarding! Of course I will be spicing things up my own way with all of the wonderful herbs growing in my little container garden. I'm broke. Seriously broke. My food stamps don't refill until August 5th, so in the mean time, I'm making use of the SNAP program's recipe finder, to use up all those canned and frozen veggies I've been hoarding! Of course I will be spicing things up my own way with all of the wonderful herbs growing in my little container garden.
Number of Servings: 4

Ingredients

    3 cups pasta, cooked
    3 Tablespoons chopped green onion (also called scallions)
    1 or 2 cloves garlic
    Pinch of red pepper flakes
    2 cups broccoli florets
    1.5 tbsp fresh thyme, or 1/2 tsp dried
    1.5 tbsp fresh oregano, or 1/2 tsp dried
    1/2 teaspoon black pepper
    1 can (14.5 ounce) stewed tomatoes (i'm actually using diced)
    2 teaspoons grated Parmesan cheese

Directions

1. Spray a medium skillet with nonstick cooking spray (or a little drizzle of olive oil); stir-fry scallion, garlic and red pepper flakes until fragrant (30 seconds), then add broccoli and continue to stir-fry for 3 minutes over medium heat.

2. Add seasonings (but not the Parmesan cheese) and tomatoes; simmer until heated through.

3. Spoon vegetable mixture over noodles and top with Parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user MANDAHOP.






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