Macaroni with Tomatoes and Summer Vegetables
A great way to get your whole grains
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.
(makes 4 servings)
2 teaspoons olive oil
1 cup broccoli florets, chopped into small pieces
1/2 medium green pepper, thinly sliced
1 medium zucchini, cut in half lengthwise and sliced
2 cups cooked whole wheat macaroni
1 container (8 ounces) part-skim ricotta cheese
1 can (14 ounces) diced tomatoes, drained
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
- In large nonstick 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.
|Per serving: 213 calories, 7 g total fat (3 g saturated fat), 28 g
carbohydrate, 12 g protein, 4 g dietary fiber, 204 mg sodium.
Published June 9, 2009
Silver Planet StaffReprinted with permission from the American Institute for Cancer Research.