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Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

Recipe Introduction


Cooking Light-5/99





List of Ingredients



• 4 cups diced seeded tomatoes (about 4 large)
  
• 1/2 cup chopped red onion
  
• 3 tablespoons balsamic vinegar
  
• 1 tablespoon olive oil
  
• 1 cup fat-free less-sodium chicken broth
  
• 3/4 cup fresh basil leaves
  
• 1/4 cup grated fresh Parmesan cheese, divided
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 3 cloves garlic
  
• 1 (8 ounce) block fat-free cream cheese, softened
  
• 6 cups hot cooked rigatoni (about 3/4 lb. uncooked)
  
• 1/4 cup pine nuts, toasted
  






Instructions



1. Combine first 4 ingredients in a bowl, set aside. Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, garlic and cream cheese in a blender; process until smooth. Combine basil mixture and rigatoni in a Dutch oven, and cook over low heat until thoroughly heated. Spoon pasta onto each of 6 plates. Top with tomato vinaigrette, 2 tablespoons Parmesan, and pine nuts.
   
   
2. Servings: 6 (serving size: 1 cup pasta, 2/3 cup tomato vinaigrette, 1 teaspoon Parmesan, and 2 teaspoons pine nuts.) 353 cal, 8.2g fat, 17.8g pro, 52.6g carb, 10mg chol, 594 mg sod.