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Tomato and herb rigatoni
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| Artist: |
_ |
| Categories: |
Entrees, Low-fat, Pastas & Noodles, Tomatoes, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Tomatoes | | | --(peeled, seeded & chopped) | | 1/4
| cup | Chopped fresh parsley | | 2
| tbsp | Shredded fresh basil | | 1 1/2
| tsp | Minced garlic | | 1 1/2
| tbsp | Fresh lemon juice | | 1 1/2
| tsp | Olive oil | | 1/2
| tsp | Fresh mint | | 1/2
| tsp | Pepper | | 1/4
| tsp | Crushed red pepper | | 1/8
| tsp | Salt | | 8
| oz | Rigatoni pasta, uncooked | | | Fresh basil sprigs (opt.) |
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Procedures:
| 1 | Combine the first ten ingredients in a bowl. | | 2 | Let stand at room temperature for an hour. | | 3 | Cook the pasta according to the package directions, omitting any salt and fat; drain. | | 4 | Add the pasta to the tomato mixture and toss well. | | 5 | Garnish with fresh basil sprigs, if desired. | | 6 | Serve immediately. | | 7 | per serving: calories: 247 protein: 8 grams carb: 48 grams sodium: 81 mg fat: 3 grams (11% of calories) | | 8 | * |
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