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    Pasta: 3 pt. Tomato Broccoli Bake


    Source of Recipe


    Alice Bell

    List of Ingredients




    3/4 cup uncooked elbow macaroni
    1 medium onion, thinly sliced
    1 clove garlic, minced
    2 tsps butter or stick margarine (I used olive oil)
    2 cups chopped fresh broccoli
    2 cups chopped seeded peeled tomatoes (about 6 medium)
    1/2 cup minced fresh parsley (I used 1 tsp. dried)
    1 tsp. chicken bouillon granules
    1/4 tsp. salt
    1/4 tsp. dried oregano
    1/4 tsp. dried basil
    1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

    Recipe



    Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter (or olive oil) until tender. Add broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to boil. Reduce heat; cover and simmer 3 minutes. Stir in macaroni and 3/4 cup cheese.
    Transfer to an 8-inch square baking dish coated with nonstick cooking spray. Cover and bake at 375 for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. NOTE: I put this under the broiler for a few minutes to kinda brown the cheese as it melted.

    6 servings (3 points per 1 cup serving)

    Nutritional Analysis: One serving (1 cup) equals 143 calories, 5 g fat (3 saturated fat), 14 mg cholesterol, 436 mg sodium, 18 g carbohydrate, 2 g fiber, 9 g protein.

 

 

 

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