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