Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette Recipe
Ingredients
| Tomatoes | 4 Cup (16 tbs), diced | |
| Red onion | 1/2 Cup (16 tbs), chopped | |
| Balsamic vinegar | 3 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 1 cup fat-free, less-sodium chicken broth | ||
| Basil leaves | 3/4 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 (8-ounce) block fat-free cream cheese, softened | ||
| Garlic | 3 Clove (5gm), peeled | |
| Rigatoni pasta | 6 Cup (16 tbs), uncooked | |
| Pine nuts | 1/4 Cup (16 tbs), toasted | |
Directions
1. Combine first 4 ingredients in a bowl.
2. Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, cream cheese, and garlic in a blender-process until smooth. Combine basil mixture and rigatoni in a Dutch oven,- cook over low heat until thoroughly heated. Spoon pasta onto each of 6 plates. Top with tomato vinaigrette, remaining 2 tablespoons Parmesan, and pine nuts.
2. Combine broth, basil, 2 tablespoons Parmesan, salt, pepper, cream cheese, and garlic in a blender-process until smooth. Combine basil mixture and rigatoni in a Dutch oven,- cook over low heat until thoroughly heated. Spoon pasta onto each of 6 plates. Top with tomato vinaigrette, remaining 2 tablespoons Parmesan, and pine nuts.
Chef
