Directions:
- Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately).
- In a medium pot, combine mix with 2 1/2 cups cold water.
- Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
- Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
- Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
- Stir in parmesan cheese just before serving, or sprinkle on individual servings.
- Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.51 Kcal (831 kJ) | ||
| Calories from fat | 24.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 4% | |
|---|---|---|---|
| Cholesterol | 4.71mg | 2% | |
| Sodium | 173mg | 7% | |
| Potassium | 267.96mg | 6% | |
| Total Carbs | 35.32g | 12% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 8.97g | 18% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 5.1mg | 28% | |
| Calcium | 105.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 181.31 Kcal (759 kJ) | ||
| Calories from fat | 22.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 4% | |
|---|---|---|---|
| Cholesterol | 4.3mg | 2% | |
| Sodium | 158mg | 7% | |
| Potassium | 244.74mg | 6% | |
| Total Carbs | 32.26g | 12% | |
| Sugars | 3.31g | 15% | |
| Dietary Fiber | 3.2g | 14% | |
| Protein | 8.2g | 18% | |
| Vitamin C | 10mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.6mg | 28% | |
| Calcium | 96.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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