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
How to Make It
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.
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