Tomato & Herb Rigatoni

2 cups peeled, seeded, & chopped tomatoes
¼ cup chopped fresh parsley
2 Tablespoons shredded fresh basil
1 ½ teaspoon minced garlic
1 ½ Tablespoon fresh lemon juice
1 ½ teaspoon olive oil
½ teaspoon chopped fresh mint
½ teaspoon pepper
¼ teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces rigatoni pasta, uncooked
Fresh basil sprigs (optional)

Makes 4 servings

Per Serving
Calories: 247
Fat: 3 g
Sodium: 81 mg

Combine the first 10 ingredients in a large bowl. Let stand at room temperature for an hour. Cook the pasta according to the 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.