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Main dishes

Pasta with Fresh Tomato-Herb Cream Cheese Sauce

photo by:kraft
Here's pasta at its creamiest, with a sauce made from chopped tomatoes and basil, cream cheese and minced garlic. Bonus: It's weeknight-quick to make!
time
prep:
20 min
total:
2 hr 20 min
servings
total:
8 servings, 1-1/3 cups each

What You Need

6
 tomatoes (2 lb.), chopped
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed
3/4
cup  olive oil
1/3
cup  chopped fresh basil
1
Tbsp.  red wine vinegar
2
cloves  garlic, minced
1
tsp.  pepper
1
lb.  linguine, uncooked
1/2
cup  pine nuts, toasted

Make It

COMBINE all ingredients except pasta and nuts. Refrigerate 2 hours.

COOK pasta as directed on package, omitting salt; drain. Place in large bowl.

ADD tomato mixture and nuts; toss lightly.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
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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