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Nutritional Information
Calories 353
Fat 8.2g
Cholesterol 10.0mg
Sodium 594mg
Carbohydrates 52.6g
Fiber 3.2g
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Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette
Ingredients
4 cups diced seeded fresh tomatoes, about 4 large tomatoes (produce department)
1/2 cup chopped red onion(produce department)
3 tablespoons balsamic vinegar (aisle # 6)
1 tablespoon olive oil (aisle # 11)
1 cups fat free, less sodium College Inn chicken broth (aisle # 6)
3/4 cup fresh basil leaves (produce department)
1/4 cup, 1 ounce grated fresh Parmesan cheese, divided
(food court cheese case)
1/2 teaspoon salt (aisle #11)
1/4 teaspoon fresh black pepper (spice rack end of aisle # 11)
3 garlic cloves or 1 1/2 teaspoon bottled minced garlic (produce department)
1 8 ounce block fat free cream cheese, softened (dairy department)
6 cups hot Barilla Rigatoni pasta, about 3/4 pound uncooked (aisle # 7)
1/4 cup Pignolia Pine" Nuts(aisle #7, 11 or produce department)
Directions
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1. Prepare pasta according to package instructions.; drain and set aside.
2. Combine first 4 ingredients in a bowl and set aside.
3. Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, garlic and cream cheese in a blender. Process until smooth.
4. Combine basil mixture and rigatoni pasta in a Dutch oven pan and cook over low heat until thoroughly heated.
5. Spoon pasta onto each of 6 plates, Top with tomato vinaigrette mixture, 2 tablespoons of Parmesan and pine nuts.
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Servings
Serves 6
Time To Cook
Total Cooking time: 35 minutes.
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