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Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette

Healthy.Eater's picture
  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

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
Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2694 Calories from Fat 561

% Daily Value*

Total Fat 65 g100.7%

Saturated Fat 11 g55.1%

Trans Fat 0 g

Cholesterol 500.2 mg166.7%

Sodium 1662.1 mg69.3%

Total Carbohydrates 427 g142.4%

Dietary Fiber 12.7 g50.6%

Sugars 33.6 g

Protein 102 g204.7%

Vitamin A 148.8% Vitamin C 176.9%

Calcium 59.5% Iron 122.8%

*Based on a 2000 Calorie diet

Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette Recipe