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Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
Yield 6 servings (serving size: 1 cup pasta, 2/3 cup tomato vinaigrette, 1 teaspoon parmesan cheese,2 teaspoons pine nuts)

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

Nutrition Information

  • calories 353
  • caloriesfromfat 21 %
  • fat 8.2 g
  • satfat 1.8 g
  • monofat 3.5 g
  • polyfat 2.2 g
  • protein 17.8 g
  • carbohydrate 52.6 g
  • fiber 3.2 g
  • cholesterol 10 mg
  • iron 3.5 mg
  • sodium 594 mg
  • calcium 195 mg

How to Make It

  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.