Tomato & herb rigatoni
Yield: 4 Servings
Ingredients:
- 2 c Tomatoes --(peeled seeded & chopped)
- 1/4 c Chopped fresh parsley
- 2 tb Shredded fresh basil
- 1 1/2 ts Minced garlic
- 1 1/2 tb Fresh lemon juice
- 1 1/2 ts Olive oil
- 1/2 ts Fresh mint
- 1/2 ts Pepper
- 1/4 ts Crushed red pepper
- 1/8 ts Salt
- 8 oz Rigatoni pasta; uncooked
Instructions:
Fresh basil sprigs (opt.) Combine the first ten ingredients in a bowl. Let stand at room temperature for an hour. Cook the pasta according to the package directions omitting any salt and fat; drain. Add the pasta to the tomato mixture and toss well. Garnish with fresh basil sprigs if desired. Serve immediately. Per Serving: Calories: 247 Protein: 8 grams Carb: 48 grams Sodium: 81 mg Fat: 3 grams (11% of calories) * Source: Cooking Light Cookbook 1993 * Published in "Nutrition Action Healthletter" (January/February 1994) * Typed for you by Karen Mintzias
