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    Pasta: 6 pt. Tomato & Herb Rigatoni


    Source of Recipe


    Cooking Light Cookbook 1993

    List of Ingredients




    2 cups Tomatoes (peeled, seeded & chopped)
    1/4 cup Chopped fresh parsley
    2 tablespoons basil
    1 1/2 teaspoons Minced garlic
    1 1/2 tablespoons Fresh lemon juice
    1 1/2 teaspoons Olive oil
    1/2 teaspoon Fresh mint
    1/2 teaspoon Pepper
    1/4 teaspoon Crushed red pepper
    1/8 teaspoon Salt
    8 ounces pasta (rigatoni, cooked)
    Fresh basil sprigs (opt.)

    Recipe



    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.

    Serves 4.

    Per Serving: Calories: 247 Protein: 8 grams Carb: 48 grams Sodium: 81 mg Fat: 3 grams (11% of calories)

 

 

 

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