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

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