| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-fat, Main dish, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | c | Tomatoes |
| peeled seeded & | ||
| chopped | ||
| 1/4 | c | Chopped fresh parsley |
| 2 | T | Shredded fresh basil |
| 1 1/2 | t | Minced garlic |
| 1 1/2 | T | Fresh lemon juice |
| 1 1/2 | t | Olive oil |
| 1/2 | t | Fresh mint |
| 1/2 | t | Pepper |
| 1/4 | t | Crushed red pepper |
| 1/8 | t | Salt |
| 8 | oz | Rigatoni pasta, uncooked |
| Fresh basil sprigs, opt. |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 425.7mg
Potassium: 489.5mg
Carbohydrates: 9.8g
Fiber: 4.4g
Sugar: 3.4g
Protein: 3.9g