Herbed Macaroni Parmesan
Yield
4 servingsPrep
5 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
|
|
| 3 | tablespoons |
margarine
|
|
| ½ | cup |
Parmesan cheese
grated, (2 ounces) |
|
| 1 | x |
italian plum (roma) tomatoes
chopped |
*
|
| 2 | tablespoons |
basil
fresh, minced, (2 tablespoons dried) |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | dash |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
|
|
| 45 | ml |
margarine
|
|
| 118 | ml |
Parmesan cheese
grated, (2 ounces) |
|
| 1 | x |
italian plum (roma) tomatoes
chopped |
*
|
| 3E+1 | ml |
basil
fresh, minced, (2 tablespoons dried) |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | dash |
black pepper
freshly ground |
*
|
Directions
Bring large pot of water to boil; cook pasta until al dente.
When pasta is done, drain well.
Toss hot noodles with margarine to melt.
Add other ingredients.
Toss to combine. Garnish with broccoli florets.
VARIATIONS: Add sautéed mushroom slices or your choice of steamed chopped vegetables.
