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Associate.com - Share Your Recipe!

Recipe Name: Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Entrees  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
4 Cup(s) Diced fresh tomatoes
1/2 Cup(s) Red onion, chopped
3 Tablespoon(s) Balsamic vinegar
1 Cup(s) Low sodium chicken broth
3/4 Cup(s) Fresh basil leaves
2 Tablespoon(s) Grated parmesan cheese
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground black pepper
3 Cloves garlic
8 Ounce(s) Fat free cream cheese
softened
1 Pound(s) Rigatoni pasta
1 Tablespoon(s) Pine nuts
Directions:
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 <jmca@ibm.net>
on May 31, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 137
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 6mg
Sodium: 749.4mg
Potassium: 709mg
Carbohydrates: 17.8g
Fiber: 5.2g
Sugar: 7.4g
Protein: 11.2g


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