Zesty Macaroni and Cheese
You can never have too many side dish recipes, so give Zesty Macaroni and Cheese a try. This recipe makes 4 servings with 416 calories, 14g of protein, and 23g of fat each. For $1.15 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Joanne Eats Well with Others requires sour cream, extra virgin olive oil, fresh cilantro, and green bell pepper. 95 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 30 minutes. This recipe is typical of American cuisine. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a great spoonacular score of 92%. Users who liked this recipe also liked Zesty Macaroni & Cheese, Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, and Zesty Macaroni Soup.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
6 oz uncooked elbow macaroni
3 tbsp extra virgin olive oil
1/3 cup fresh cilantro
1 medium green bell pepper
½ cup green onions, chopped
2 tsp ground cumin
½ tsp ground black pepper
1 fresh lime
1 medium red bell pepper
¼ cup salsa
4 oz low fat sharp cheddar cheese
3 tbsp fat free sour cream
Equipment:
whisk
bowl
Cooking instruction summary:
Prepare pasta according to package directions for al dente. Drain, rinse under cold water, and drain again.While pasta is cooking, wash and grate the peel from the lime, then squeeze out 2 tablespoons of the juice; reserve.In a large bowl, whisk together the grated lime peel (zest), reserved lime juice, cilantro (washed and chopped), salsa, sour cream, oil, cumin and black pepper.Wash and dice bell peppers. Shred the cheese. Wash and chop the onions. Add the pasta, bell pepper, cheese and onions to the dressing, and toss to combine. Refrigerate until ready to serve.
Step by step:
1. Prepare pasta according to package directions for al dente.
2. Drain, rinse under cold water, and drain again.While pasta is cooking, wash and grate the peel from the lime, then squeeze out 2 tablespoons of the juice; reserve.In a large bowl, whisk together the grated lime peel (zest), reserved lime juice, cilantro (washed and chopped), salsa, sour cream, oil, cumin and black pepper.Wash and dice bell peppers. Shred the cheese. Wash and chop the onions.
3. Add the pasta, bell pepper, cheese and onions to the dressing, and toss to combine. Refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
