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Rating: 3.9/5 (17 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 248
% Daily Value**
Total Fat 9g
14%
Saturated Fat 4g
7%
Unsaturated Fat 1g
Cholesterol 48mg
16%
Sodium 502mg
21%
Total Carbohydrate 32g
11%
Dietary Fiber 2g
7%
Sugars 8g
Protein 10g
Vitamin A  24%Vitamin C  64%
Calcium  12%Iron  13%
Potassium  16%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

Date Added: June 11, 2009

Ingredients:

1 Tablespoon Pine Nuts (optional)
1/4 Teaspoon Ground Pepper
3 Cloves Of Garlic
3 Tablespoons Balsamic Vinegar
1 Cup Chicken Broth
1/2 Cup Red Onion chopped
2 Tablespoons Parmesan Cheese grated
1/2 Teaspoon Salt coarse
3/4 Cup Basil
4 Cups Tomatoes diced, fresh
8 Ounces Cream Cheese softened
1 Pound Rigatoni
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Directions:

1. Combine first three ingredients in a bowl and set aside.

2. Combine broth, basil, Parmesan cheese, salt, black pepper, garlic and cream cheese in a blender; process until smooth.

3. 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.

4. Top pasta with tomato vinaigrette and pine nuts.

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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 64% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Cheese, Garlic, Vinegar, Onion allergies.
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