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Low Fat Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette


4 cups diced fresh tomatoes
1/2 cup red onion, chopped
3 tablespoons balsamic vinegar
1 cup low sodium chicken broth
3/4 cup fresh basil leaves
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic
8 ounces fat free cream cheese, softened
1 pound rigatoni pasta
1 tablespoon pine nuts

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.

Makes 6 servings.

Calories.....376.....Fat.....3.4 g.....Carbs.....67 g.....Sodium.....486 mg





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.