This comes from Cooking Light, as most of my recipes seem to originate from. (I’m a really unoriginal cook) For some reason us Southern gals like the cream sauce, but this one should be acceptable to the sophisticated Yankee pallate. Offset by some exciting balsamic vinegar & tomatoes. My one original contribution was to add in some mozzerella cheese.
4 C. diced and seeded tomato
1/2 C. chopped red onion
3 T balsamic vinegar
1 T olive oil
1 C chicken or veggie broth
1 C fresh basil
3 garlic cloves minced
1/4. c. grated parmesan
8 oz softened block of fat free cream cheese
salt and pepper
some cubes of skim milk mozzerella
8 c. cooked rigatoni
1/4 c. pine nuts
Mix together tomatoes, onion, vinegar, and olive oil in a bowl. Keep in the refridge.
In a blender or food processor, throw together the broth, basil, garlic, salt & pepper, cream cheese and 1/2 of the parmesan.
Cook the pasta. Once drained, return to the pan and add the basil sauce along with some mozzerella cheese. Heat over low until cheese melts slightly.
Spoon pasta onto plates. Top with tomatoes, pine nuts, and remaining parmesan.

Posted by: tmcgin