4 ounces elbow macaroni (1 cup)
1 8 ounce can stewed tomatoes
1 cup sliced fresh mushrooms
1/4 teaspoon dried oregano, crushed
1/4 cup shredded low-fat cheddar cheese (1 ounce)
In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or until nearly tender. Drain well; return macaroni to the saucepan.
Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and simmer for 5 minutes or until macaroni is tender and most of the liquid is absorbed.
Pour into a serving bowl; sprinkle with cheese. Makes 6 side-dish servings.
Per Serving: cal. (kcal) 97, Fat, total (g) 1, chol. (mg) 3, carb. (g) 17, pro. (g) 4, sodium (mg) 132, Percent Daily Values are based on a 2,000 calorie diet