Tomato & Herb Rigatoni Recipe
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Tomato & Herb Rigatoni
2 cup Tomatoes (peeled, seeded & chopped)
1/4 cup Chopped fresh parsley
2 tbsp Shredded fresh basil
1 1/2 tsp Minced garlic
1 1/2 tbsp Fresh lemon juice
1 1/2 tsp Olive oil
1/2 tsp Fresh mint
1/2 tsp Pepper
1/4 tsp Crushed red pepper
1/8 tsp 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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Diet hints and tips
If you enjoy eating, but want to regain your youthful figure and also develop your overall shape, then, as any doctor will tell you, you should commence a carefully configured healthy weight loss program. In a perfect world, this must incorporate five portions of fruit/vegetables on a daily basis and incorporate the correct combination of protein, carbs and fats.
When people first start dieting, they often become obsessed with food store and well known products labelled 'low-fat'. To do this is frequently a miscalculation, given that a food could be lowered in fat, but still much too high in carbs.
When devising a dietary regime, it is essential to make efforts to cut consumption of salt, fat and refined carbohydrate.
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