• 1/2 lb. rigatoni or other tube pasta
• 1/2 cup parsley, chopped
• 1/2 tsp. lemon zest
• 2 cloves garlic, crushed
• 2 tsp. olive oil
• 2 cups plum tomato, chopped
• 1 tsp. basil, or 1 Tbs. fresh, chopped
• 1/8 tsp. salt (optional)
• 1 Tbs. grated Parmesan cheese

Cook pasta in boiling water until al dente. Drain and set aside. Combine parsley, lemon zest, and garlic in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium heat. Add tomatoes and

simmer 10 minutes, stirring often. Stir in basil and remove from heat. Combine pasta, tomatoes and parsley mixture in a large bowl. Season with salt and pepper and toss. Serve with Parmesan.

Per serving: calories 439, fat 4.8g, 10% calories from fat, cholesterol 1mg, protein 15.1g, carbohydrates 84.0g, fiber 4.1g, sugar 5.9g, sodium 46mg, diet points 8.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 5.1, Lean meat: 0.1, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0

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