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Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Macaroni with Tomatoes & Broccoli
| Nutrition Information | |
| Calories: | 340 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 220mg |
| Carbohydrates: | 65g |
| Dietary Fiber: | 9g |
| Sugars: | 7.8g |
| Protein: | 18g |
| Vitamin A: | 1786iu (35%) |
| Vitamin C: | 52mg (86%) |
| Calcium: | 117mg (11%) |
| Iron: | 8.4mg (46%) |
2 cups macaroni, dry
14-ounce can diced stewed tomatoes with Italian herbs
15-ounce can kidney beans, drained and rinsed
1 cup non-fat, low-sodium chicken broth
2 cups broccoli florets
Place noodles, tomatoes, beans and broth in skillet; bring to a boil, reduce heat to medium high, cover and cook 10 minutes or until noodles are tender.
Add broccoli florets during the last 3 minutes of cooking. This dish is done when the noodles and broccoli are tender. We recommend serving with a little parmesan on top. This dish goes well with salad.
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