| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Pasta (such as Rigatoni; Rotini; or Mostaccioli) |
| 1/4 |
c |
Chopped fresh basil -or- |
| 4 |
ts |
Dried; crushed basil |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Olive oil |
| 1/2 |
pk |
(8-oz) light cream cheese (e.g.; Neufchatel) |
| 1/2 |
c |
Low-fat cottage cheese |
| 1/3 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Dry white wine |
| 1/4 |
c |
Snipped parsley |
| 1/3 |
c |
Water |
INSTRUCTIONS
Date: Mon, 4 Mar 1996 09:59:55 +0100
From: Sykes.Kaye@uniface.nl (Kaye Sykes)
Recipe By: BH&G
Cook pasta according to package directions. Drain well. Keep warm.
Meanwhile, in a medium skillet cook basil and garlic in hot oil about 1
minute. Reduce heat. Add cream cheese, cottage cheese, and Parmesan
cheese. Heat and stir till fairly smooth. Stir in wine, parsley, and water.
Cook uncovered for 3 minutes or till slightly thickened. Serve sauce over
hot cooked pasta. Garnish with fresh basil, if desired.
Yield: 4 main-dish servings. Cal 258 / Fat 11g / Chol 20mg / Prot 12g /
Carb 31g / Fiber 0g / Sodium 258mg
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”