Tomato & Herb Rigatoni
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Wmo6n`a?,3i3ImoӵAԙݴEUD[%J!8F#Emf ";'ZOW(IN[{|x"{>uj%4!q!i2kgTHorkpzjBfnMbk =lc* FQeZZ4F&ROy:7 JfB{I0 VF \dq(:5⠊Q$YWGAjA5S$d}ǚy olvk` 0b'F\AXyTrg4Fceh'X8:fr2ʍ:C:>I!g4c(QBN18dpp&i#,qZ*VE?gp&r0@JKG,Y>]XWBΥ0s;!&`D2AAIcq 6Ist{S'6vA>P7Ȏ[;iß=LFsm*ңRE2/Ǚk™S.zgZppAr$xc!6nM y Zbdp߂:4WGxttw˔Ew֟EmpL[O|X{ϭgBf2ș@qQk͠*MkSC\oa޶!;jbFX+vJ#9ėe=t {ip<ϲO^tM@]Cߕ,.ýF~GjVQ)XE)W(a˕_?+^B&eeZ2Ė,j5ŮdRU ?_3l6yP3s\I Zv3ެPЮSqU(nɬcfNsF/I~3R|B ~WFpdxmoEm~.s/./l;www\(˗feKHr{i8AAL1D\x_"Y1C3F1ZLu/2k-TsiUsQN ZjIܬ S
Tomato & Herb Rigatoni
  Rigatoni    Pasta    Low Fat    Vegetarian    Herbs  
Last updated 10/4/2011 8:27:02 PM. Recipe ID 61597. Report a problem with this recipe.
Wmo6n`a?,3i3ImoӵAԙݴEUD[%J!8F#Emf ";'ZOW(IN[{|x"{>uj%4!q!i2kgTHorkpzjBfnMbk =lc* FQeZZ4F&ROy:7 JfB{I0 VF \dq(:5⠊Q$YWGAjA5S$d}ǚy olvk` 0b'F\AXyTrg4Fceh'X8:fr2ʍ:C:>I!g4c(QBN18dpp&i#,qZ*VE?gp&r0@JKG,Y>]XWBΥ0s;!&`D2AAIcq 6Ist{S'6vA>P7Ȏ[;iß=LFsm*ңRE2/Ǚk™S.zgZppAr$xc!6nM y Zbdp߂:4WGxttw˔Ew֟EmpL[O|X{ϭgBf2ș@qQk͠*MkSC\oa޶!;jbFX+vJ#9ėe=t {ip<ϲO^tM@]Cߕ,.ýF~GjVQ)XE)W(a˕_?+^B&eeZ2Ė,j5ŮdRU ?_3l6yP3s\I Zv3ެPЮSqU(nɬcfNsF/I~3R|B ~WFpdxmoEm~.s/./l;www\(˗feKHr{i8AAL1D\x_"Y1C3F1ZLu/2k-TsiUsQN ZjIܬ S



 
      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
 




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Recipe ID 61597 (Apr 03, 2005)

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