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Tomato & Herb Rigatoni Recipe
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2 c Tomatoes --(peeled, seeded & chopped) 1/4 c Chopped fresh parsley 2 tb Shredded fresh basil 1 1/2 ts Minced garlic 1 1/2 tb Fresh lemon juice 1 1/2 ts Olive oil 1/2 ts Fresh mint 1/2 ts Pepper 1/4 ts Crushed red pepper 1/8 ts Salt 8 oz Rigatoni pasta; uncooked 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. 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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