Macaroni And Tomatoes
|Elbow macaroni||4 Ounce|
|Tomatoes||8 Ounce, stewed|
|Fresh mushrooms||1 Cup (16 tbs), sliced|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Cheddar cheese||1⁄4 Cup (4 tbs), shredded (low fat)|
In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or till nearly tender.
Drain well; return macaroni to the saucepan.
Add undrained tomatoes, the mushrooms, oregano, and pepper.
Cover and simmer for 5 minutes or till macaroni is tender and most of the liquid is absorbed.
Pour into a serving bowl; sprinkle with cheese.