- In a saucepan, cook the onion in the oil until soft but not brown.
Add the tomatoes, carrots, salt, pepper and sugar.
- Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat for another 5 minutes, stirring occasionally.
- Stir in the parsley.
Mix the margarine with the cooked macaroni. Stir in the carrot mixture and serve.
University of Rhode Island Cooperative Extension’s Expanded Food and Nutrition Program