INGREDIENTS

INSTRUCTIONS

Place the tomatoes, garlic and rocket leaves in a bowl. Add the olive
oil and season well with the salt and pepper. Cover and refrigerate
for at least 2 hours. 2. Cook the pasta in plenty of lightly salted
boiling water for 8 -1 0 minutes until al dente. Rinse well with cold
water and drain thoroughly. Toss the pasta with the chilled tomato
mixture and serve.  Cook's notes: Serve this salad warm - simply toss
the hot, drained  pasta into the chilled tomato sauce. If they are
available, plum  tomatoes taste delicious in this recipe.  Preparation
and cooking time: 20 minutes + 2 hours chilling Calories  per serving:
240  Freezing not recommended You don't have to travel to Italy to
enjoy  wild rughetta, a spiky green-leaved plant with a strong peppery
flavour. Most supermarkets now sell rocket, a slightly milder
cultivated variety. If you can't find it, use spinach or a mixture of
lamb's lettuce and watercress.  Selections per serving: 2 Carbohydrate;
1/2 Fat; 1 Vegetable; 10  Optional Calories  Variation  Sprinkle each
serving with 1/2 oz (15 g) grated parmesan cheese.  This will add 1/2
Protein Selection per serving and increase the  Calories to 270 per
serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 256
Calories From Fat: 33
Total Fat: 3.6g
Cholesterol: <1mg
Sodium: 237mg
Potassium: 227.3mg
Carbohydrates: 46.8g
Fiber: 3.2g
Sugar: 2.9g
Protein: 8.2g