Tomato Corn Macaroni


(1 vote) 4 1

This is a colorful dish with lots of veggies and low-fat cheese.

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  • 1 1/2 C. dry macaroni
  • 2 cloves minced garlic
  • 1 C. fresh corn kernels (or frozen)
  • 1 C. diced ripe tomatoes
  • 1 green pepper, diced
  • 1 zucchini, diced
  • 1/2 C. sliced green onion
  • 1/2 C. low-fat chicken broth
  • 1 tsp. oregano
  • Black pepper to taste
  • 1/4 C. shredded reduced fat cheddar cheese

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Cook macaroni according to package directions. Drain in colander. Spray a non-stick skillet with olive oil cooking spray and heat over medium heat. Sauté the garlic until golden brown, about 1 minute. Add the corn, tomatoes, green pepper, zucchini, and green onion. Sauté briefly and add the chicken broth, oregano and black pepper. Bring to a boil and cook about 3 minutes, until zucchini is tender. Sprinkle the cheese over the top. Serve over the pasta.

Yield: 4 servings

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