Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

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* Exported from MasterCook *

 

Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

 

Recipe By : Cooking Light, April 1999

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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4 cups diced seeded tomato -- (about 4 large)

1/2 cup chopped red onion

3 tablespoons balsamic vinegar

1 tablespoon olive oil

1 cup vegetable 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

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

 

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.Yield: 6 servings (serving size: 1 cup

pasta, 2/3 cup tomato vinaigrette, 1 teaspoon Parmesan cheese, and 2

teaspoons pine nuts.)

 

Calories 353 (21% from fat); Fat 8.2g (sat 1.8g, mono 3.5g, poly 2.2g);

Protein 17.8g; Carb 52.6g; Fiber 3.2g; Chol 10mg; Iron 3.5mg; Sodium 594mg;

Calc 195mg

 

KES 5/23/99

 

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Karen S

ksonness