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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 21%
  • Fat: 8.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 17.8g
  • Carbohydrate: 52.6g
  • Fiber: 3.2g
  • Cholesterol: 10mg
  • Iron: 3.5mg
  • Sodium: 594mg
  • Calcium: 195mg


  • 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


  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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