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Creamy Pesto Pasta

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 oz 340g Pasta -

  2. OR mostaccioli)

  3. 1/4 cup 36g / 1 1/3oz Chopped fresh basil - or 4tsp dried, crushd

  4. 2 Garlic - minced

  5. 2 tablespoons 30ml Olive oil

  6. 1/2 Light cream cheese - (e.G., (8 oz) neufchatel)

  7. 1/2 cup 73g / 2.6oz Low-fat cottage cheese

  8. 1/3 cup 48g / 1.7oz Grated parmesan cheese

  9. 1/3 cup 78ml Dry white wine

  10. 1/4 cup 59ml Snipped parsley

  11. 1/3 cup 78ml Water

Instructions Jump to Ingredients ↑

  1. 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.

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