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Vegetarian Macaroni

Microwave.Lady's picture
  Hot water 3 Cup (48 tbs)
  Shell macaroni 7 Ounce (1 Package)
  Olive oil 3 Tablespoon
  Onion 1 Large, sliced
  Sliced carrots 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), crushed
  Peeled tomatoes 2 Cup (32 tbs), cubed
  Sage 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon
  Thyme 1⁄8 Teaspoon
  Rosemary 1⁄8 Teaspoon
  Canned kidney beans 32 Ounce, drained (2 Cans, 16 Ounce Each)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

In large microproof bowl, cook 3 cups hot water on HI (max. power) 6 to 8 minutes, or until boiling.
Add macaroni, cover with waxed paper.
Cook on HI (max. power) 1 minute.
Let stand 5 minutes.
Drain and set aside.
In 4-quart microproof casserole, cook oil on HI (max. power) 2 minutes.
Stir in onion, carrots, celery, and garlic.
Continue cooking on HI (max. power) 10 to 12 minutes, or until vegetables are tender.
Stir in tomatoes and seasonings.
Cook, covered on 70 (roast) 7 minutes.
Blend in macaroni

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2318 Calories from Fat 549

% Daily Value*

Total Fat 62 g95.2%

Saturated Fat 12.5 g62.6%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 5246.7 mg218.6%

Total Carbohydrates 388 g129.3%

Dietary Fiber 67.1 g268.3%

Sugars 92.8 g

Protein 97 g194.5%

Vitamin A 896.2% Vitamin C 182%

Calcium 137.5% Iron 94.4%

*Based on a 2000 Calorie diet

Vegetarian Macaroni Recipe