If you're a fan of fettuccine Alfredo, you're sure to like this cream cheese linguine dish—it's made with a tasty basil and garlic sauce.
What You Need
Original recipe yields 8 servings
2 lb. tomato es, 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. HEINZ 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
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.