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.