Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris


6 servings (serving size: 1 cup pasta, 2/3 cup tomato vinaigrette, 1 teaspoon parmesan cheese,2 teaspoons pine nuts)

Recipe from

Cooking Light

Nutritional 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


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


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.

Elizabeth Taliaferro,

Cooking Light

May 1999
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