Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

By mschweickert

Elizabeth Taliaferro, Cooking Light

MAY 1999

Ingredients

• 4 cups diced seeded tomato (about 4 large tomatoes)
• 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 (1 ounce) grated fresh Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 garlic cloves or 1 1/2 teaspoons bottled minced garlic
• 1 (8-ounce) block fat-free cream cheese, softened
• 6 cups hot cooked rigatoni (about 3/4 pound uncooked pasta)
• 1/4 cup pine nuts, toasted

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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 of 6 plates. Top with tomato vinaigrette, 2 tablespoons Parmesan, and pine nuts.