Tomato And Herb Rigatoni (5 Pts)
2 cups of tomatoes, peeled seeded & chopped
1/4 cup of chopped fresh parsley
2 tablespoons of basil
1 1/2 teaspoons of minced garlic
1 1/2 tablespoon of fresh lemon juice
1 1/2 teaspoons of Olive oil
1/2 teaspoon of fresh mint
1/2 teaspoon of pepper
1/4 teaspoon of crushed red pepper
1/8 teaspoon of salt
8 ounces of pasta rigatoni cooked
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. 4 Servings
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 |
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