Pasta With No-Cook Cream Sauce

1. Mix chopped tomatoesCream Cheese, cubed; 3/4 cup olive oil, chopped fresh basil leaves, red wine vinegar, 2 garlic cloves and salt and ground black pepper in large bowl.

2. Cover and refrigerate at least 2 hours.

3. Cook pasta as directed on package; drain.

4. Place in large bowl Add tomato mixture and 1/2 cup toasted pine nuts; toss lightly.

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Nutrient	Quantity
Total fats	209.1488 g
Protein	13.8009 g
Carbohydrates	29.7119 g
Energy	1984.359 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3616 g
Water	441.9208 g
Aspartic acid	1.5447 g
Calcium, Ca	79.063 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2727 g
Lutein + zeaxanthin	567.287 g
Fiber, total dietary	8.5694 g
Fatty acids, total saturated 22:0	0.2549 g
Carotene, beta	2025.935 g
Niacin	5.6847 mg
Vitamin A, RAE	189.036 g
Arginine	1.7678 g
Riboflavin	0.2488 mg
Tocopherol, beta	0.2229 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0791 g
Fatty acids, total saturated 20:1	1.0445 g
Glutamic acid	3.9825 g
Sodium, Na	29.612 mg
Fatty acids, total saturated 16:1 undifferentiated	2.0509 g
Total lipid (fat)	209.1488 g
Manganese, Mn	6.8515 mg
Fructose	6.1765 g
Proline	0.5598 g
Fatty acids, total saturated 16:0	20.5648 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	2.3293 g
Choline, total	69.7519 mg
Sugars, total	14.254 g
Serine	0.7006 g
Fatty acids, total saturated 10:0	0.0009 g
Fatty acids, total saturated 18:0	4.1454 g
Vitamin B-6	0.5018 mg
Selenium, Se	1.4372 g
Ash	4.2018 g
Fatty acids, total saturated 18:1 undifferentiated	127.7197 g
Pantothenic acid	0.6771 mg
Phenylalanine	0.4957 g
Beta-sitosterol	89.1 mg
Copper, Cu	1.2074 mg
Betaine	1.0837 mg
Thiamin	0.4256 mg
Methionine	0.2084 g
Iron, Fe	6.2392 mg
Carbohydrate, by difference	29.7119 g
Phosphorus, P	509.411 mg
Folate, total	90.571 g
Tocopherol, gamma	9.5581 mg
Lycopene	11501.77 g
Alanine	0.6045 g
Valine	0.5743 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.2418 g
Fatty acids, total saturated 18:2 undifferentiated	38.5779 g
Glycine	0.5734 g
Carotene, alpha	451.746 g
Glucose (dextrose)	5.6403 g
Fatty acids, total saturated 14:0	0.0007 g
Zinc, Zn	5.2152 mg
Isoleucine	0.4677 g
Fatty acids, total saturated 12:0	0.0021 g
Fatty acids, total polyunsaturated	40.4541 g
Fatty acids, total saturated 14:1	0.0004 g
Tocotrienol, gamma	0.4657 mg
Fatty acids, total polyunsaturated 17:1	0.2025 g
Leucine	0.8225 g
Tocotrienol, alpha	0.0642 mg
Vitamin A, IU	3756.206 IU
Folate, DFE	90.571 g
Tryptophan	0.1043 g
Vitamin C, total ascorbic acid	63.7255 mg
Phytosterols	391.426 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 20:0	0.8253 g
Fatty acids, total saturated 6:0	0.0003 g
Campesterol	13.5 mg
Starch	0.9652 g
Tyrosine	0.4222 g
Vitamin K (phylloquinone)	173.0866 g
Fatty acids, total saturated	25.8383 g
Histidine	0.3033 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0351 g
Fatty acids, total monounsaturated	131.0188 g
Threonine	0.3855 g
Folate, food	90.571 g
Fatty acids, total polyunsaturated 17:0	0.0356 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	31.9873 mg
Magnesium, Mg	224.624 mg
Lysine	0.5072 g
Potassium, K	1524.423 mg
Cystine	0.2424 g
Fluoride, F	11.0676 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	0.75 cup	1432.08	0	162
Tomato	3 cups	80.46	17.3883	0.894
black pepper	1 teaspoon	5.773	1.4708	0.075
red wine vinegar	1 tablespoon	2.831	0.0402	0
pine nut	0.5 cup	454.275	8.829	46.1498
basil leaf	0.33 cup	0	0	0
linguine	1 package	0	0	0
philadelphia cream cheese	1 package	0	0	0