Rigatoni with Fresh Tomatoes
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.
Makes 4 servings
|1||cup uncooked rigatoni or mostaccioli|
|1/4||cup sliced green onions|
|2||cloves garlic, minced|
|1||cup sliced zucchini|
|1||teaspoon chopped fresh basil or 1/4 teaspoon dried basil|
|1||teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram leaves, crushed|
|1/8||teaspoon black pepper|
|1||cup coarsely chopped seeded plum tomatoes|
|1/4||cup (1 ounce) crumbled feta cheese or shredded part-skim mozzarella cheese|
- Prepare rigatoni according to package directions, omitting salt; drain.
- 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.
- Divide pasta mixture onto four plates; sprinkle with cheese.
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||17 %|
Check out more recipes for Italian