Creamy pesto pasta

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@...


From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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