Creamy Herbed Pasta

Creamy Herbed Pasta

*reduced fat cream cheese is the base for the quick sauce. It nicely coats any shape of pasta

Start to Finish: 30 minutes Makes: 4 servings

4 cups dried rigatoni or other dried pasta (10 oz)

¼ cup snipped fresh basil or 1 tbsp dried basil, crushed

4 cloves garlic, minced

1 tbsp olive oil (EVOO)

½ of an 8 oz package reduced fat cream cheese

½ cup low-fat cottage cheese

1/3 cup milk (reduced fatJ)

¼ cup snipped fresh parsley

¼ tsp salt

2 tbsp dry white wine or milk

1.       Cook pasta according to package directions; drain and keep warm.

2.       Meanwhile, for sauce, in a heavy medium saucepan cook basil and garlic in hot oil about 30 seconds. Reduce heat. Add cream cheese, cottage cheese, and parmesan cheese. Cook and stir until nearly smooth. Stir in milk, parsley, and salt until combined; add wine (or milk). Bring to a gentle boil; reduce heat. Cook and stir for 2 to 3 minutes or until slightly thickened. Serve sauce over hot pasta.