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)
1

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

2

Heat oil in large skillet over medium-high heat.

3

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

4

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

5

Cover the skillet with lid and lower heat.

6

Cook for 10 minutes or until sauce is lightly thickened.

7

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

8

Serve immediately.

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)

Directions

1

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

2

Heat oil in large skillet over medium-high heat.

3

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

4

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

5

Cover the skillet with lid and lower heat.

6

Cook for 10 minutes or until sauce is lightly thickened.

7

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

8

Serve immediately.

Notes

Macaroni Medley