Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette

Healthy.Eater's picture

Sep. 03, 2010

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

Nutrition Facts

Serving size Complete recipe

Calories 2694Calories from Fat 561

 % Daily Value*

Total Fat 65 g100%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol

Sodium 1662 mg69.25%

Total Carbohydrates 427 g142.3%

Dietary Fiber 12 g48%

Sugars 33 g

Protein 102 g204%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet