| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Pasta, Low-fat, Vegetarian |
4 |
Servings |
INGREDIENTS
| 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.) |
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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