Broccoli Fettuccine

Ingredients

• 2 cups broccoli florets 
• 14 ounces canned tomatoes canned
• 2 teaspoons cornstarch 
• 0.5 teaspoon thyme dried
• 4 ounces fettuccine barilla uncooked
• 3 tablespoons spring onion chopped
• 0.3 teaspoon oregano dried
• 2 teaspoons parmesan cheese grated
• 0.3 teaspoon pepper 
• 1 teaspoon vegetable oil 
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes.
2. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes.
3. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute.
4. Drain fettuccine; top with broccoli mixture.
5. Sprinkle with Parmesan cheese.