Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Dutch | Entrees, Meatless | 6 | Servings |
INGREDIENTS
| 4 | c | Diced fresh tomatoes |
| 1/2 | c | Red onion, chopped |
| 3 | T | Balsamic vinegar |
| 1 | c | Low sodium chicken broth |
| 3/4 | c | Fresh basil leaves |
| 2 | T | Grated parmesan cheese |
| 1/2 | t | Salt |
| 1/4 | t | Ground black pepper |
| 3 | Cloves garlic | |
| 8 | oz | Fat free cream cheese |
| softened | ||
| 1 | lb | Rigatoni pasta |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 6mg
Sodium: 749.4mg
Potassium: 709mg
Carbohydrates: 17.8g
Fiber: 5.2g
Sugar: 7.4g
Protein: 11.2g