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Creamy Pesto Pasta





Yields
Makes 4 servings

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories409
% Daily Value *
Total Fat 16g21%

Saturated Fat 9.3g47%
Cholesterol 46mg16%
Sodium 263mg12%
Total Carbohydrate 50g19%

Dietary Fiber 2.9g11%
Protein 15g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.