Macaroni with Tomatoes and Summer Vegetables

AICR Macaroni with Tomatoes and Summer Vegetables - 28g Carbs, 4g Fiber 4 pts

2 tsp 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 oz.) part-skim ricotta cheese 1 can (14 oz.) diced tomatoes, drained 1 tsp dried oregano Salt and freshly ground black pepper, to taste

In large non-stick skillet, heat olive oil over medium heat. Add broccoli, green pepper and zucchini and saut� 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.

Makes 4 servings

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.

Source: American Institute of Cancer Research Health-e-Newsletter, Tuesday, June 26, 2007, Issue No. 144 Formatted by Chupa Babi in MC: 06.26.07

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.

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 * Healthy Recipes For Diabetic Friends Y-Group