Linguine With Cream Cheese - cooking recipe

Ingredients

3 c. tomatoes, chopped
1 (8 oz.) pkg. Philadelphia cream cheese, cubed
3/4 c. olive oil
1/3 c. fresh basil leaves, chopped
1 Tbsp. red wine vinegar
2 cloves garlic, minced
1 tsp. each salt and pepper
2 (9 oz.) pkg. Di Giorno linguine (uncooked)
1/2 c. pine nuts, toasted

Preparation

Mix tomatoes, cream cheese, oil, basil, vinegar, salt and pepper in large bowl. Cover and refrigerate for at least 2 hours. Cook pasta as directed on package. Drain. Place in large bowl. Add tomato mixture and pine nuts. Toss lightly and serve. Makes 6 to 8 servings.