Ingredients
- 28 oz tomatoes with juice a skillet (into)
- 2 cups water
- 1 1/2 c dry elbow macaroni
- 1 c dry textured vegetable
- 3 tb onion (dried minced)
- 2 tb parsley (dried)
- 1 ts dreid oregano
- 1 ts thyme (dried)
- 1/2 ts salt
prevent sticking. Add more water if necessary. If you like, add 1 cup frozen peas during last 5 minutes of cooking. Total calories per serving: 268 Fat: 2 grams