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
MyRecipes Recommends That You Make This Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette Recipe From Cooking Light
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