Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Elizabeth Taliaferro
Recipe by Cooking Light May 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a bowl, and set aside.

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  • 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.

Nutrition Facts

353 calories; calories from fat 21%; fat 8.2g; saturated fat 1.8g; mono fat 3.5g; poly fat 2.2g; protein 17.8g; carbohydrates 52.6g; fiber 3.2g; cholesterol 10mg; iron 3.5mg; sodium 594mg; calcium 195mg.
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