Prep Time: 20 min
Total Time: 2 hr 30 min Makes: 8 servings, 1 cup each
INGREDIENTS
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
DIRECTIONS
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.
METHOD
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!
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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