Creamy Pesto Sauce
INGREDIENTS:
12 oz Pasta (such as Rigatoni;
-Rotini; or Mostaccioli)
1/4 c Chopped fresh basil -or-
4 ts Dried; crushed basil
2 Cloves garlic; minced
2 tb Olive oil
1/2 pk (8-oz) light cream cheese
-(e.g.; Neufchatel)
1/2 c Low-fat cottage cheese
1/3 c Grated Parmesan cheese
1/3 c Dry white wine
1/4 c Snipped parsley
1/3 c Water
12 oz Pasta (such as Rigatoni;
-Rotini; or Mostaccioli)
1/4 c Chopped fresh basil -or-
4 ts Dried; crushed basil
2 Cloves garlic; minced
2 tb Olive oil
1/2 pk (8-oz) light cream cheese
-(e.g.; Neufchatel)
1/2 c Low-fat cottage cheese
1/3 c Grated Parmesan cheese
1/3 c Dry white wine
1/4 c Snipped parsley
1/3 c Water
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@MASTERCOOK.COM
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