Title: Tomato and Herb Rigatoni
Categories: Entree Pasta Lowfat Vegetarian
Yield: 4 Servings

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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