Tomato And Herb Rigatoni Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Tomatoes,
1/2 tsp: Fresh mint,
--, peeled, seeded & chopped
1/2 tsp: Pepper,
1/4 cup: Chopped fresh parsley,
1/4 tsp: Crushed red pepper,
2 tbsp: Shredded fresh basil,
1/8 tsp: Salt,
1 1/2 tsp: Minced garlic,
8 ounce: Rigatoni pasta, uncooked
1 1/2 tbsp: Fresh lemon juice,
Fresh basil sprigs, opt.
1 1/2 tsp: Olive oil,
Directions:
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 Submitted By LAWRENCE KELLIE On 03-15-95
Source from luhu.jp
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 Submitted By LAWRENCE KELLIE On 03-15-95
Source from luhu.jp