Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Tomatoes 1/2 ts Fresh mint
--(peeled, seeded chopped) 1/2 ts Pepper
1/4 c Chopped fresh parsley 1/4 ts Crushed red pepper
2 tb Shredded fresh basil 1/8 ts Salt
1 1/2 ts Minced garlic 8 oz Rigatoni pasta; uncooked
1 1/2 tb Fresh lemon juice Fresh basil sprigs (opt.)
1 1/2 ts Olive oil

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 Submitted By LAWRENCE KELLIE On 03-15-95

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