See Also: Rigatoni with Fresh Tomatoes(recipes)
Rigatoni(recipes)
rigatoni(dictionary)
rigatoni(dictionary)
Rigatoni Salad(recipes)
Rigatoni with Sausage Meatballs(recipes)
Rigatoni in Tomato Sauce(recipes)
Rigatoni Sausage Bake(recipes)
Tomatoes(medicine)
Stuffed Tomatoes(recipes)

Rigatoni with Fresh Tomatoes (recipes)


Rigatoni with Fresh Tomatoes

Yield: Makes 4 servings

Roma tomatoes are small and plum-shaped. They are also called Italian or plum tomatoes. Romas are thick and meaty with less juice than regular tomatoes. They have about the same nutritional content as a regular tomato, which means they are high in vitamins A and C.





Ingredients:



1cup uncooked rigatoni or mostaccioli

1/4cup sliced green onions

2cloves garlic, minced

1cup sliced zucchini

1teaspoon chopped fresh basil or 1/4 teaspoon dried basil

1teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram leaves, crushed

1/8teaspoon salt

1/8teaspoon black pepper

1cup coarsely chopped seeded plum tomatoes

1/4cup (1 ounce) crumbled feta cheese or shredded part-skim mozzarella cheese









Preparation:





1.Prepare rigatoni according to package directions, omitting salt; drain.2.Coat wok or large skillet with nonstick cooking spray; heat over medium-high heat. Add onions and garlic. Stir-fry 1 minute. Add zucchini, basil, marjoram, salt and pepper. Stir-fry 2 to 3 minutes or until zucchini is tender. Stir in tomatoes and pasta; heat through.3.Divide pasta mixture onto four plates; sprinkle with cheese.









Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

19 g







Cholesterol

6 mg







Saturated Fat

1 g







Total Fat

2 g







Calories from Fat

17 %







Calories

112







Protein

5 g







Sodium

154 mg









Dietary Exchange:







Vegetable

1







Starch

1







Fat

1/2