Vegetable Noodle Side Dish Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Noodles8 Ounce
 Olive oil2 Tablespoon
 Broccoli flowerets1 1⁄2 Cup (24 tbs), cooked crisp-tender
 Freshly ground black pepper3 Dash
 Parmesan cheese1⁄3 Cup (5.33 tbs), freshly grated (plus 1 tablespoon)
 Plum tomatoes2 Small

Nutrition Facts

Serving size

Calories 327 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 53.3 mg

Sodium 153.8 mg6.4%

Total Carbohydrates 43 g14.2%

Dietary Fiber 2.1 g8.2%

Sugars 1.1 g

Protein 12 g23.8%

Vitamin A 18.7% Vitamin C 43.2%

Calcium 13.2% Iron 8.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Cook noodles according to package directions; drain and return to pot.
2. In a saucepan, heat olive oil and add broccoli; cook for just long enough to heat through.
3. Pour the broccoli over noodles and toss to coat well.
4. Season with pepper to taste and add 1/3-cup Parmesan cheese; toss to melt the cheese.

SERVING
5. Place the noodles onto a large platter and sprinkle with remaining tablespoon Parmesan cheese.
6. Cut tomatoes crosswise into narrow slices and place around outer edge of the noodles.
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