Put all ingredients in stock pot. Bring to a boil. Reduce heat, cover cook 10 minutes, stirring every 2. Cook until pasta is done. Leave some liquid, don't add any. Top with cheese if desired.
Spice it up to your flavor. I added red bell pepper, green bell pepper, and jalapeño. I have added shredded chicken and meat balls.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 31mg||10 %|
|Sodium 681.2mg||23 %|
|Potassium 135mg||4 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 27.4g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 158
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