Vegetarian Macaroni Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Hot water | 3 Cup (16 tbs) | |
| Macaroni package | 1 | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 Large, sliced | |
| Carrots | 2 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Tomatoes | 2 Cup (16 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 | |
| Kidney beans | 2 Can (10oz), drained | |
| Grated Parmesan cheese | ||
| 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
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
Chef
