Vegetarian Macaroni Casserole
|Elbow macaroni||1 3⁄4 Cup (28 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Shredded reduced fat cheddar cheese||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped canned tomatoes||2 Cup (32 tbs), drained|
|Minced fresh parsley||1 Tablespoon|
|Minced fresh basil/1/4 teaspoon dried basil||1 Teaspoon|
|Grated lemon rind||1⁄4 Teaspoon|
Cook the macaroni in a large pot of boiling water until just tender, about 5 to 6 minutes.
Drain, rinse with cold water, place in a bowl, and set aside.
In a 2-quart casserole, combine the onions, peppers, and garlic.
Microwave on high for 3 minutes, or until crisp-tender.
Stir in the mushrooms.
Microwave on high for 3 minutes.
Drain off and discard any liquid.
Add the macaroni, tomatoes, Cheddar, parsley, basil, and lemon rind.
Cover with a lid and microwave on high for 4 minutes.
Remove the lid and microwave on medium (50% power) for 8 to 10 minutes, or until the vegetables are cooked through and the cheese is melted.