CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy, Grains |
Dutch |
Meatless, Entrees |
6 |
servings |
INGREDIENTS
4 |
c |
Diced fresh tomatoes |
1/2 |
c |
Red onion; chopped |
3 |
tb |
Balsamic vinegar |
1 |
c |
Low sodium chicken broth |
3/4 |
c |
Fresh basil leaves |
2 |
tb |
Grated parmesan cheese |
1/2 |
ts |
Salt |
1/4 |
ts |
Ground black pepper |
3 |
|
Cloves garlic |
8 |
oz |
Fat free cream cheese; softened |
1 |
lb |
Rigatoni pasta |
1 |
tb |
Pine nuts |
INSTRUCTIONS
Combine first three ingredients in a bowl and set aside.
Combine broth, basil, Parmesan cheese, salt, black pepper, garlic and
cream cheese in a blender; process until smooth.
Cook rigatoni according to package directions. Drain and place in
Dutch oven with basil-cream cheese mixture and cook over low heat
until thoroughly heated.
Top pasta with tomato vinaigrette and pine nuts.
Per serving: 376.5 calories; 3.4 g fat (8% calories from fat); 19.2 g
protein; 67.7 g carbohydrate; 7 mg cholesterol; 486 mg sodium
Recipe by: Cooking Light (modified)
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on May 31,
1999, converted by MM_Buster v2.0l.
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