Tuesday, October 16, 2007

Creamy Basil and Tomato Pasta

2 lbs Tomatoes- chopped (about 3 cups)
1 (8 oz) pkg Philadelphia Light Cream Cheese- cubed
1/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing
1/2 cup Fresh Basil- chopped
1 (16 oz) pkg Whole Wheat or Barilla Plus Linguine or Fettucini
1/2 cup Pine Nuts- toasted (optional)

Toss tomatoes with cream cheese and dressing; cover. refrigerate at least 2 hours. Cook pasta as directed on package; drain. Place in large bowl. Add tomato mixture and pine nuts; toss lightly.

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