Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Pasta (such as Rigatoni; Rotini; or Mostaccioli) |
| ¼ cup | Chopped fresh basil -or- |
| 4 teaspoons | Dried; crushed basil |
| 2 \N | Cloves garlic; minced |
| 2 tablespoons | Olive oil |
| ½ pack | (8-oz) light cream cheese (e.g.; Neufchatel) |
| ½ cup | Low-fat cottage cheese |
| ⅓ cup | Grated Parmesan cheese |
| ⅓ cup | Dry white wine |
| ¼ cup | Snipped parsley |
| ⅓ cup | Water |
Date: Mon, 4 Mar 1996 09:59:55 +0100 From: Sykes.Kaye@... (Kaye Sykes) Recipe By: BH&G
Cook pasta according to package directions. Drain well. Keep warm.
Meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute. Reduce heat. Add cream cheese, cottage cheese, and Parmesan cheese. Heat and stir till fairly smooth. Stir in wine, parsley, and water.
Cook uncovered for 3 minutes or till slightly thickened. Serve sauce over hot cooked pasta. Garnish with fresh basil, if desired.
Yield: 4 main-dish servings. Cal 258 / Fat 11g / Chol 20mg / Prot 12g / Carb 31g / Fiber 0g / Sodium 258mg MC-RECIPE@...
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