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Macaroni with Tomatoes & Broccoli

Macaroni with Tomatoes & Broccoli Photo
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%)

Yield: Serves 4. 1-1/2 cups per serving.

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.

Total Preparation & Cooking Time: 20 min. (5 Prep, 15 Cook)

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