Tomato And Herb Rigatoni

Recipe Ingredients

2 cups	125g / 4.4oz	Tomatoes - -(peeled, seeded & c
1/4 cup	36g / 1.3oz	Chopped fresh parsley
2 tablespoons	30ml	Shredded fresh basil
1 1/2 teaspoons	7.5ml	Minced garlic
1 1/2 tablespoons	22ml	Fresh lemon juice
1 1/2 teaspoons	7.5ml	Olive oil
1/2 teaspoon	2.5ml	Fresh mint
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Crushed red pepper
1/8 teaspoon	0.6ml	Salt
8 oz	227g	Rigatoni pasta - uncooked
		Fresh basil sprigs - (opt.)

Recipe Instructions

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.

Source:
Per Serving: Calories: 247 Protein: 8 grams Carb: 48 grams Sodium: 81 mg Fat: 3 grams (11% of calories) * Cooking Light Cookbook 1993 * Published in "Nutrition Action Healthletter" (January/February 1994) * Typed for you by Karen Mintzias

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