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Macaroni Medley

Yields12 ServingsPrep Time15 minsCook Time10 minsTotal Time25 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.

Nutrition Facts

12 servings

Serving size

1/2 cup

Amount per serving
Calories90
% Daily Value *
Total Fat 2.5g4%
Sodium 55mg3%
Total Carbohydrate 14g6%

Dietary Fiber 4g15%
Total Sugars 1g
Protein 4g
Calcium 29mg3%
Iron 1mg6%
Folate 30mcg8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.