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