1 cup elbow macaroni
1 8-ounce can stewed tomatoes
1 cup sliced fresh mushrooms
1/4 teaspoon dried oregano, crushed
Dash black pepper
1/4 cup shredded low-fat Cheddar cheese
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.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 97; Total Fat: 1g; Cholesterol: 3mg; Sodium: 132mg; Carbohydrates: 17g; Protein: 4g
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