Title: Tomato & herb rigatoni
 Categories: Main dish, Pasta, Low-fat, Vegetarian
      Yield: 4 Servings
 
      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.)
 
  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