Macaroni and Tomatoes
Old fashioned style macaroni and tomatoes is a wonderful meatless Monday weeknight dinner option. Made with macaroni noodles, canned tomatoes, and herbs, this recipe is easy and ready in 30 minutes!
Servings: 8 servings
Calories: 258kcal
Ingredients
- 4 cups Chicken Broth
- 1 teaspoon Salt
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Sugar
- ΒΌ teaspoon Black Pepper
- 3 cups Elbow Macaroni Uncooked
- 2 tablespoons Butter
- 14.5 ounce Can Petite Diced Tomatoes
- 14.5 ounce Can Diced Fire Roasted Tomatoes with Garlic if it doesn't have garlic, you can add a teaspoon of garlic powder
Instructions
- In a large pot or Dutch oven bring broth to a boil.
- Once boiling add in the salt, basil, parsley, sugar, and pepper. Stir to combine. Then add in the macaroni noodles.
- Cover and cook noodles, over medium low heat, for 15 minutes; stirring occasionally to prevent sticking.
- Stir in the butter when noodles are done and all liquid absorbed.
- Finally add the tomatoes. Cook for another 3-5 minutes until tomatoes are warm.
- Top with chopped parsley and pepper to garnish.
Video
Notes
If you plan on storing this recipe, cook the noodles al dente for better texture after reheating.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 46g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 899mg | Potassium: 294mg | Fiber: 3g | Sugar: 6g | Vitamin A: 407IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg
