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Prep 5min
Total20min
Servings4
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Ingredients
1
package (7 ounces) elbow macaroni (2 cups)
1
cup frozen whole kernel corn
1
cup salsa
1
small green bell pepper, chopped (1/2 cup)
1
can (14 1/2 ounces) no-salt-added whole tomatoes, undrained
1
can (15 to 16 ounces) kidney beans, rinsed and drained
Freshly ground pepper, if desired
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Steps
1
Cook and drain macaroni as directed on package.
2
While macaroni is cooking, heat remaining ingredients except beans and pepper to boiling in 2-quart saucepan over medium heat, breaking up tomatoes; reduce heat. Simmer uncovered 5 minutes.
3
Stir in macaroni and beans; cook until hot. Serve with pepper.
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Dried pasta made from wheat is a good source of complex carbohydrates, and egg-free pasta is free of fat and cholesterol. If you like, use small or medium pasta shells instead of the elbow macaroni.
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Nutrition Facts
Serving Size:1 Serving
Calories
315
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
0mg
Sodium
500mg
Total Carbohydrate
69g
Dietary Fiber
10g
Protein
15g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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