Ingredients
- 2 c tomatoes
- 8 oz rigatoni pasta
- 1 1/2 tb lemon juice (fresh)
- 1/4 c parsley (chopped fresh)
- 1 1/2 ts olive oil
- 2 tb basil (shredded fresh)
- 1 1/2 ts garlic (minced)
- 3/4 ts pepper (crushed red)
- 1/2 ts mint (fresh)
- 1/8 ts salt
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) *
