Carrots with Tomatoes & Macaroni
By 30 Minutes or Less
Try adding a variety of vegetables to this delicious side dish!

Like Share Print
  • Prep Time: 20 minutes
Category: Side Dishes
Serves: 4
Cups of Fruits & Vegetables per Serving: 1 3/4
Think Variety; Think Color: Red, Yellow/Orange, White, Green

Ingredients

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 4 plum tomatoes (from a can), chopped
  • 1/2 cup tomato juice, low-sodium
  • 6 carrots, peeled and sliced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp sugar
  • 2 Tbsp fresh parsely (or 1 tsp dried)
  • 1 tsp butter
  • 1 cup whole wheat elbow macaroni, cooked

Directions

  1. In a saucepan, cook the onion in the oil until soft but not brown.  Add the tomatoes, carrots, salt, pepper and sugar.
  2. Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat for another 5 minutes, stirring occasionally.
  3. Stir in the parsley.  Mix the margarine with the cooked macaroni. Stir in the carrot mixture and serve.

Nutritional Information

  • Calories:    170
  • Carbohydrates:    27g
  • Total Fat:    5g
  • Cholesterol:    5mg
  • Saturated Fat:   1g
  • Dietary Fiber:    5g
  • % of Calories from Fat:    26%
  • Sodium:    240 mg
  • Protein:    4g
  • Recipe Credit
  • University of Rhode Island Cooperative Extension's Expanded Food and Nutrition Program

 

 

Make a Comment:

Your email address will not be published.

  • 0 new comments
Showing 0 comments
No comments yet.