Ingredients
- 300 gr tomatoes
- 100 gr rigatoni pasta
- 22 ml lemon juice (fresh)
- 7 gr parsley (chopped fresh)
- 7 ml olive oil
- 4 gr basil (shredded fresh)
- 4 gr garlic (minced)
- 2 gr pepper (crushed red)
- 1 gr mint (fresh)
- 1 gr 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) *
