Name: Macaroni Medley
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: 4 cloves garlic, finely chopped; 1 bell pepper (any color), finely chopped; 2 tablespoons oil; 1 can (14-15 ounce) low-sodium diced tomatoes; 1 can low-sodium beans (Kidney, Pinto, Black etc.); ½ to 1 teaspoon crushed red pepper flakes; 2 cups cooked whole wheat macaroni or other pasta (follow package directions)

AuthorGarden KitchenCategoryDinner, Featured, Grains, Lunch, Vegetables

Yields12 Servings

Prep Time15 mins

4 cloves garlic, finely chopped

1 bell pepper (any color), finely chopped

2 tablespoons oil

1 can (14-15 ounce) low-sodium diced tomatoes

1 can low-sodium beans (Kidney, Pinto, Black etc.)

½ to 1 teaspoon crushed red pepper flakes

2 cups cooked whole wheat macaroni or other pasta (follow package directions)

Wash hands with soap and warm water. Wash produce and chop as directed

Heat oil in large skillet over medium-high heat.

Add garlic and bell pepper. Cook for 1 minute. Be careful not to let garlic brown!

Add diced tomatoes (do not drain) and red pepper flakes.

Cover the skillet with lid and lower heat.

Cook for 10 minutes or until sauce is lightly thickened.

Add beans and cooked macaroni to skillet and cook 5 minutes or until heated through.

Serve immediately.

Ingredients