Macaroni with Tomatoes and Summer Vegetables
Many of us know we need to eat whole grains, but what makes them so important? Whole grains are especially nutritious because they include all parts of the grain: the bran, endosperm and germ, which contain a variety of beneficial phytochemicals. Tomatoes, green peppers, broccoli and zucchini adorn the whole grain pasta in this dish, while part-skim ricotta cheese adds a nice final touch.
- Contributed by Healthy Recipes for diabetic Friends Y-Group
- Source: American Institute of Cancer Research Health-e-Newsletter, Tuesday, June 26, 2007, Issue No. 144
- Formatted by Chupa Babi in MC: 06.26.07
- Makes 4 servings
- 2 tsp olive oil
- 1 cup broccoli florets, chopped into small pieces
- ½ medium green pepper, thinly sliced
- 1 medium zucchini, cut in half lengthwise and sliced
- 2 cups cooked whole-wheat macaroni
- 1 container (8 oz.) part-skim ricotta cheese
- 1 can (14 oz.) diced tomatoes, drained
- 1 tsp dried oregano
- salt and freshly ground black pepper, to taste
- In large non-stick skillet, heat olive oil over medium heat.
- Add broccoli, green pepper and zucchini and sauté for 5 minutes, or until broccoli is just tender.
- Stir in macaroni, cheese, tomatoes and oregano over medium heat until mixture is completely hot.
- Season with salt and pepper to taste.
- Serve immediately.
- 213 calories | 7g total fat (3g saturated fat) | 28g carbohydrate | 12g protein | 4g dietary fiber | 204 mg sodium