Tomato and Herb Rigatoni

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