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Creamy Pesto Pasta

Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.