Yields Makes 4 servings
AuthorWendy Nankeville, San Franscisco, California,

How to Make It

Step 1
1

Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.

Step 2
2

Meanwhile, in a 10- to 12-inch nonstick frying pan, combine onion, garlic, and butter. Stir often over medium-high heat until onion is limp, about 5 minutes.

Step 3
3

Add neufchâtel cheese and stir until melted, about 3 minutes. Stir broth and wine into pan and mix until blended. Add basil and stir until wilted, about 2 minutes.

Step 4
4

Add pasta to sauce and stir until pasta is coated with sauce. If sauce gets too thick, stir in a little water to thin. Spoon onto plates. Add parmesan, salt, and pepper to taste.

Ingredients

 8 ounces dried rigatoni pasta
 1 onion (about 6 oz.), chopped
 5 cloves garlic, minced
 1 teaspoon butter or olive oil
 1 package (8 oz.) neufchâtel (light cream) cheese
 3/4 cup chicken broth
 1/4 cup dry white wine
 1 cup chopped fresh basil leaves (one or more varieties)
  Grated parmesan cheese
  Salt and fresh-ground pepper

Directions

Step 1
1

Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.

Step 2
2

Meanwhile, in a 10- to 12-inch nonstick frying pan, combine onion, garlic, and butter. Stir often over medium-high heat until onion is limp, about 5 minutes.

Step 3
3

Add neufchâtel cheese and stir until melted, about 3 minutes. Stir broth and wine into pan and mix until blended. Add basil and stir until wilted, about 2 minutes.

Step 4
4

Add pasta to sauce and stir until pasta is coated with sauce. If sauce gets too thick, stir in a little water to thin. Spoon onto plates. Add parmesan, salt, and pepper to taste.

Creamy Pesto Pasta