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Main dishes

Linguine with Cream Cheese

Linguine with Cream Cheese recipe
photo by:kraft
Great and easy summer side dish. Especially with fresh from the garden tomatoes and basil.
posted by
anniechristine
on 4/14/2008
time
prep:
10 min
total:
2 hr 10 min
servings
total:
8 servings
Magazine Acquisition

What You Need

2
lb.  tomatoes, chopped (about 3 cups)
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2
cup  olive oil
1/3
cup  chopped fresh basil
1
Tbsp.  red wine vinegar
2
cloves  garlic, minced
1
tsp.  salt
1
tsp.  pepper
2
pkg.   (9 oz. each) refrigerated linguine, cooked, drained
1/2
cup  pine nuts, toasted

Make It

TOSS tomatoes with cream cheese, oil, basil, vinegar, garlic, salt and pepper; cover.

REFRIGERATE at least 2 hours.

PLACE pasta in large bowl. Add tomato mixture and pine nuts; toss lightly.

Kraft Kitchens Tips

Serving Suggestion
Enjoy this pasta dish with a serving of your favorite hot steamed vegetable.
Purchasing Fresh Tomatoes
Ripe tomatoes should be firm and free of any soft spots, bruises or signs of mold. They should have bright shiny skins, feel heavy for their size and boast a lovely fresh tomato fragrance.
Storing Tomatoes
Vine-ripened tomatoes are very perishable. And since they tend to lose flavor when stored in the refrigerator, store them stem-sides down, at room temperature away from direct sunlight and use within a few days after purchase.
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