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Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette

Healthy.Eater's picture
Ingredients
  Tomatoes 4 Large, diced, seeded to make 4 cups
  Chopped red onion 1⁄2 Cup (8 tbs)
  Balsamic vinegar 3 Tablespoon
  Olive oil 1 Tablespoon
  Fat free low sodium chicken broth 1 Cup (16 tbs)
  Fresh basil leaves 3⁄4 Cup (12 tbs)
  Grated fresh parmesan cheese 1 Ounce (1/4 Cup)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Fat free cream cheese 8 Ounce, softened (1 Block)
  Garlic 3 Clove (15 gm), peeled
  Cooked rigatoni pasta 6 Cup (96 tbs), use hot (About 3/4 Pound Uncooked Pasta)
  Pine nuts 1⁄4 Cup (4 tbs), toasted
Directions

1. Combine first 4 ingredients in a bowl.
2. Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, cream cheese, and garlic in a blender-process until smooth. Combine basil mixture and rigatoni in a Dutch oven,- cook over low heat until thoroughly heated. Spoon pasta onto each of 6 plates. Top with tomato vinaigrette, remaining 2 tablespoons Parmesan, and pine nuts.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Tomato

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