Macaroni Saute
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, elbow macaroni
uncooked |
*
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| 1 | clove |
garlic
peeled, crushed |
|
| ½ | cup |
vegetable oil
|
|
| 20 | ounces |
tomato juice
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 1 | clove |
garlic
peeled, crushed |
|
| 118 | ml |
vegetable oil
|
|
| 578 | ml/g |
tomato juice
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
Directions
In a 1½-quart, heat-resistant, non-metallic casserole, place vegetable oil, macaroni, onion, green pepper, garlic.
Heat, uncovered, in Microwave Oven 5 minutes or until macaroni turns slightly yellow.
Stir occasionally.
Set aside.
In a 1-quart, heat-resistant, non-metallic measuring cup, heat tomato juice, uncovered, in Microwave Oven for 6 minutes or until tomato juice comes to a boil.
Add salt, pepper and Worcestershire sauce to tomato juice.
Stir to combine.
Pour tomato juice mixture into macaroni mixture.
Heat, uncovered, in Microwave Oven 13 minutes or until macaroni is tender.
