Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. Per serving: 376.5 calories; 3.4 g fat (8% calories from fat); 19.2 g protein; 67.7 g carbohydrate; 7 mg cholesterol; 486 mg sodium Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by Joanne McAndrews on May 31, 1999, converted by MM_Buster v2.0l.
