Ingredients

• 6 cups hot cooked rigatoni (about 3/4 pound uncooked pasta)
• 4 cups diced seeded tomato (about 4 large tomatoes)
• 1 cup fat-free, less-sodium chicken broth
• 1 (8-ounce) block fat-free cream cheese, softened
• 3/4 cup fresh basil leaves
• 1/2 cup chopped red onion
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 1/4 cup pine nuts, toasted
• 3 tablespoons balsamic vinegar
• 3 garlic cloves or 1 1/2 teaspoons bottled minced garlic
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper