INGREDIENTS
1
box (7 ounces) elbow macaroni
2
cans (about 14 ounces each) diced tomatoes seasoned with basil, garlic and oregano; undrained
1/8
teaspoon black pepper
1
teaspoon corn oil
1
tablespoon grated Parmesan cheese
PREPARATION:
- Cook macaroni according to package directions, omitting any salt. Drain well.
- Add tomatoes, pepper and oil to macaroni.
- Cook uncovered over medium-low heat for 15 minutes, or until tomatoes are hot and some of the liquid has cooked away.
- Spoon into a serving dish and sprinkle evenly with Parmesan cheese.
This recipe appears in:
Pasta Side Dish
NUTRITIONAL INFORMATION:
Serving Size:
1/2 cup
Sodium
336 mg
Protein
3 g
Fiber
1 g
Carbohydrate
16 g
Cholesterol
1 mg
Total Fat
1 g
Calories from Fat
11 %
Calories
84
DIETARY EXCHANGE:
Starch
1
