• 1/3 cup parsley, chopped
• 1/4 tsp. lemon zest
• 2 cloves garlic, crushed
• 1-1/4 tsp. olive oil
• 1-1/4 cups plum tomato, chopped
• 3/4 tsp. basil, or 2 tsp. fresh, chopped
• 7 ounces rigatoni or other tube pasta

Combine parsley, lemon zest, and garlic in a bowl and set aside. Heat oil in a heavy nonstick skillet over medium heat. Add tomatoes and basil, if using dried, and simmer 10 minutes, stirring often. Stir in basil, if using fresh, and remove from heat. Cook pasta in boiling water until al dente. Drain and toss with tomatoes and parsley mixture. Season with pepper and toss.

Per serving: calories 366, fat 3.2g, 8% calories from fat, cholesterol 0mg, protein 12.4g, carbohydrates 71.6g, fiber 3.2g, sugar 4.2g, sodium 18mg, diet points 7.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 4.2, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Beaujolais, or Chianti.