Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Combine first 4 ingredients in a bowl, and set aside.
2. 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.
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