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Tomato & Herb Rigatoni

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Submitted by woodstock85

YIELD

4 servings

PREP

60 min

COOK

10 min

READY

70 min

Ingredients

2 473
CUPS ML TOMATOES
peeled, seeded and chopped
¼ 59
CUP ML PARSLEY LEAVES
fresh , chopped
2 3E+1
TABLESPOONS ML BASIL
fresh, shredded
1 ½ 7.5
TEASPOONS ML GARLIC
minced
1 ½ 23
TABLESPOONS ML LEMON JUICE
fresh
1 ½ 7.5
TEASPOONS ML OLIVE OIL
½ 2.5
TEASPOON ML MINT LEAVES
fresh *
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
crushed
0.6
TEASPOON ML SALT
8 231.2
OUNCES ML/G RIGATONI PASTA
uncooked
1
X BASIL
sprigs , optional *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 80 25% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 81mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 26% Vitamin C 33%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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