Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 tablespoon olive oil
  • 1 cup fat-free, less-sodium chicken broth
  • 3 garlic cloves or 1 1/2 teaspoons bottled minced garlic
  • ¾ cup fresh basil leaves
  • 3 tablespoons balsamic vinegar
  • ¼ cup pine nuts, toasted
  • + 6 more ingredients
    • ¼ teaspoon black pepper
    • ½ cup chopped red onion
    • ½ teaspoon salt
    • ¼ cup (1 ounce) grated fresh Parmesan cheese, divided
    • 4 cups diced seeded tomato (about 4 large tomatoes)
    • 6 cups hot cooked rigatoni (about 3/4 pound uncooked pasta)

Combine first 4 ingredients in a bowl, and 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 ...

View full recipe at My Recipes

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