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Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette
4 c Diced fresh tomatoes
1/2 c Red onion; chopped
3 tb Balsamic vinegar
1 c Low sodium chicken broth
3/4 c Fresh basil leaves
2 tb Grated parmesan cheese
1/2 ts Salt
1/4 ts Ground black pepper
3 Cloves garlic
8 oz Fat free cream cheese; softened
1 lb Rigatoni pasta
1 tb 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.