Tomato and herb rigatoni
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Tomatoes (peeled, seeded & chopped) |
| ¼ | cup | Chopped fresh parsley |
| 2 | tablespoons | Shredded fresh basil |
| 1½ | teaspoon | Minced garlic |
| 1½ | tablespoon | Fresh lemon juice |
| 1½ | teaspoon | Olive oil |
| ½ | teaspoon | Fresh mint |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Crushed red pepper |
| ⅛ | teaspoon | Salt |
| 8 | ounces | Rigatoni pasta; uncooked |
| Fresh basil sprigs (opt.) | ||
Directions
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 Submitted By LAWRENCE KELLIE On 03-15-95