Rigatoni with Fresh Tomatoes

Rigatoni with Fresh Tomatoes

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 salt
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


  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

Calories 112
Calories from Fat 17 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 6 mg
Carbohydrate 19 g
Fiber 2 g
Protein 5 g
Sodium 154 mg

Dietary Exchange

Starch 1
Vegetable 1
Fat 1/2

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