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Vegetarian Macaroni

Microwave.Lady's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Vegetarian

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