Creamy Pesto Pasta
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Ingredients:
- 12 ounce pasta ( (such as rigatoni; rotini; or mostaccioli))
- 1/4 cup basil (chopped fresh -or-)
- 4 teaspoon basil (dried; crushed )
- 2 garlic (cloves minced)
- 2 tablespoon olive oil
- 1/2 cream cheese (pk (8-oz) light (e.g.; neufchatel))
- 1/2 cup cottage cheese (low-fat )
- 1/3 cup parmesan cheese (grated )
- 1/3 cup wine (dry white )
- 1/4 cup parsley (snipped )
- 1/3 cup water
- 1/4 cup basil (chopped fresh -or-)
- 4 teaspoon basil (dried; crushed )
- 2 garlic (cloves minced)
- 2 tablespoon olive oil
- 1/2 cream cheese (pk (8-oz) light (e.g.; neufchatel))
- 1/2 cup cottage cheese (low-fat )
- 1/3 cup parmesan cheese (grated )
- 1/3 cup wine (dry white )
- 1/4 cup parsley (snipped )
- 1/3 cup water
Date: Mon, 4 Mar 1996 09:59:55 +0100
From: Sykes.Kaye@uniface.nl (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.
Makes 4 Servings
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