Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette

Ingredients

  • 4 cups diced seeded tomato (about 4 large tomatoes)
  • 1/2 cup chopped red onion
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 cup fat-free, less-sodium chicken broth
  • 3/4 cup fresh basil leaves
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves or 1 1/2 teaspoons bottled minced garlic
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 6 cups hot cooked rigatoni (about 3/4 pound uncooked pasta)
  • 1/4 cup pine nuts, toasted

Description

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