Creamy Pesto Pasta

Makes 4 servings


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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


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

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.

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.

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.

Created date

October 2003

Nutritional Information

Calories 409
Caloriesfromfat 35 %
Protein 15 g
Fat 16 g
Satfat 9.3 g
Carbohydrate 50 g
Fiber 2.9 g
Sodium 263 mg
Cholesterol 46 mg