Wednesday, March 18, 2009

Creamy Tomato and Basil Pasta

Tonight it's all about the quick and easy. This Creamy Tomato and Basil pasta is just that. I prefer this dish in the summer with fresh, fragrant, ripe tomatoes. But like I said, quick and easy. I hauled out a big can of diced tomatoes. You'll also need some sun dried tomato vinaigrette and 8 oz. of cream cheese. I got this recipe from Kraft Food and Family, so naturally, the original recipe calls for Kraft dressing. Sorry Kraft, I had a coupon for Ken's this week. I cut some calories here with the fat free dressing and the reduced fat cream cheese.

Combine the dressing, tomatoes, and cream cheese at least 2 hours before you prepare the meal. Salt and pepper to taste. I think next time I'll mince a clove of garlic and toss that in as well. If you're going to work, do it the night before or the morning of this meal so it's ready to roll when you return home.

Really, this is so simple. Boil some salted water. Cook a package of linguine and drain. Now toss it with the tomato/cream cheese mixture.

Chop 1/2 cup of fresh basil and add to the pasta with 1/2 cup of toasted pine nuts. Give it a stir...

And dish it up!

Creamy Basil and Tomato Pasta adapted from Kraft Food and Family

Prep Time: 20 min
Total Time: 2 hr 30 min Makes: 8 servings, 1 cup each

2 lb. tomatoes, chopped (about 3 cups)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/4 cup Sun-Dried Tomato Dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
1 pkg. (16 oz.) linguine
1/2 cup pine nuts, toasted

TOSS tomatoes with cream cheese, dressing and basil; 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.

That's it. If you need any instruction on toasting those pine nuts check my Pesto Pasta post here.

I don't have the nutritional info, but I did figure the points based on the use of fat free dressing and lowfat cream cheese.

1 cup = 7 WW points


Anonymous said...

We had a quick & easy dinner last night, too. It didn't look nearly as good as your pasta, though.

Katie@ThisCrazyLife said...

If you're gonna call anyone you'd have to call Gordy direct. Its worth a shot.The restaruant burned down last year and they never rebuilt it. THAT is why I was looking forward to your recipe!

Or you could try calling The Downtown, maybe they still make it. Or the Sandwich Cellar in North Manchester, Rocky owns that and they serve it there too.

Krista said...

Thanks, lady! I just might start calling. It's my favorite too!

Dewi said...

Such a classic and delicious sauce for pasta.

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