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)

How to Make It

Step 1

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

Step 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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Ratings & Reviews

user's Review

April 09, 2011
I love this recipe! I made this exact.

veryslowcook's Review

July 21, 2012
Good, but the sauce dries out & doesn't rehead well in the microwave... maybe needs to be reheated in a skillet with added milk or water?

Easy to make vegetarian

June 08, 2015
Made as written except we used vegetable broth to make it vegetarian and skipped the pine nuts. Halved the tomato mixture and it was still plenty. We will definitely make again.