Macaroni and Tomatoes
Heat together cooked elbow macaroni, mushrooms, and stewed tomatoes, and this low-fat side dish is ready. Just sprinkle on some cheddar cheese.
Ingredients
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4 ounces elbow macaroni (1 cup)
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1 8-ounce can stewed tomatoes
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1 cup sliced fresh mushrooms
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1/4 teaspoon dried oregano, crushed
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Dash pepper
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1/4 cup shredded low-fat cheddar cheese (1 ounce)
Directions
1.
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.
2.
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.
3.
Pour into a serving bowl; sprinkle with cheese. Makes 6 side-dish servings.
Nutrition information
Calories 97, Total Fat 1 g, Cholesterol 3 mg, Sodium 132 mg, Carbohydrate 17 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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