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Roasted Potatoes and Pearl Onions
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Yield: Makes 13 servings
Ingredients:
1
box (7 ounces) elbow macaroni
2
cans (about 14 ounces each) diced tomatoes seasoned with basil, garlic and oregano; undrained
1/8
teaspoon black pepper
1
teaspoon corn oil
1
tablespoon grated Parmesan cheese
Preparation:
1.
Cook macaroni according to package directions, omitting any salt. Drain well.
2.
Add tomatoes, pepper and oil to macaroni.
3.
Cook uncovered over medium-low heat for 15 minutes, or until tomatoes are hot and some of the liquid has cooked away.
4.
Spoon into a serving dish and sprinkle evenly with Parmesan cheese.
Nutritional Information:
| Serving Size: 1/2 cup | |
| Sodium | 336 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 16 g |
| Cholesterol | 1 mg |
| Total Fat | 1 g |
| Calories from Fat | 11 % |
| Calories | 84 |
Dietary Exchange:
| Starch | 1 |
This recipe appears in:
Pasta Side Dish
