Rigatoni And Tomatoes

1. Mix all ingredients except rigatoni and cheese.

2. Cover and refrigerate to let flavors blend, at least 2 hrs (but not longer than 24).

3. Cook rigatoni, drain.

4. Toss immediately with tomato mixture.

5. Serve immediately, or refrigerate and serve as chilled pasta salad.

6. Sprinkle with cheese before serving.

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Nutrient	Quantity
Total fats	42.6274 g
Protein	12.7507 g
Carbohydrates	33.0047 g
Energy	543.834 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3864 g
Water	459.3619 g
Aspartic acid	0.6341 g
Calcium, Ca	228.263 mg
Lutein + zeaxanthin	852.0275 g
Fiber, total dietary	6.108 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	2190.7345 g
Niacin	2.89 mg
Vitamin A, RAE	210.936 g
Arginine	0.1191 g
Riboflavin	0.1284 mg
Tocopherol, beta	0.0893 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.1414 g
Glutamic acid	1.9655 g
Sodium, Na	658.0285 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5359 g
Total lipid (fat)	42.6274 g
Manganese, Mn	0.6379 mg
Fructose	6.2928 g
Proline	0.0755 g
Fatty acids, total saturated 16:0	4.9579 g
Fatty acids, total saturated 8:0	0.0112 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	4.6283 g
Choline, total	36.3464 mg
Sugars, total	17.1195 g
Serine	0.1271 g
Fatty acids, total saturated 10:0	0.0283 g
Fatty acids, total saturated 18:0	0.9551 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.4338 mg
Selenium, Se	9.3235 g
Ash	5.0617 g
Fatty acids, total saturated 18:1 undifferentiated	29.2646 g
Pantothenic acid	0.4514 mg
Phenylalanine	0.1331 g
Copper, Cu	0.3642 mg
Betaine	0.5087 mg
Thiamin	0.19 mg
Retinol	7.8 g
Methionine	0.031 g
Iron, Fe	2.9691 mg
Carbohydrate, by difference	33.0047 g
Phosphorus, P	257.824 mg
Folate, total	82.75 g
Tocopherol, gamma	0.881 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	11501.31 g
Alanine	0.1317 g
Cholesterol	4 mg
Valine	0.0959 g
Fatty acids, total saturated 18:2 undifferentiated	4.3655 g
Glycine	0.0974 g
Carotene, alpha	451.47 g
Glucose (dextrose)	5.7396 g
Fatty acids, total saturated 14:0	0.1009 g
Zinc, Zn	1.5016 mg
Isoleucine	0.0925 g
Fatty acids, total saturated 12:0	0.0282 g
Fatty acids, total polyunsaturated	4.7536 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.1311 g
Tocotrienol, alpha	0.0447 mg
Vitamin A, IU	4058.206 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	82.75 g
Tryptophan	0.0309 g
Vitamin C, total ascorbic acid	69.7704 mg
Phytosterols	129.051 mg
Galactose	0.0143 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.1677 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.0691 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	86.0406 g
Fatty acids, total saturated	6.3905 g
Histidine	0.0687 g
Fatty acids, total monounsaturated	29.9937 g
Threonine	0.1309 g
Folate, food	82.75 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	3.048 g
Vitamin E (alpha-tocopherol)	8.4527 mg
Magnesium, Mg	67.995 mg
Lysine	0.1347 g
Potassium, K	1231.3815 mg
Cystine	0.0437 g
Fluoride, F	10.281 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0.5 teaspoon	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	3 tablespoons	358.02	0	40.5
Parmesan cheese	0.25 cup	74	8	1
Tomato	3 cups	80.46	17.3883	0.894
Garlic Clove	1	4.47	0.9918	0.015
Basil	2 tablespoons	1.219	0.1404	0.0339
caper	2 tablespoons	3.956	0.8411	0.1479
red pepper flake	0 teaspoon	0	0	0
rigatoni pasta	3 cups	0	0	0