Pesto Pasta


  • 12 ounces pasta, rotini or rigatoni
  • 4 teaspoons dried basil, crushed (or 1/4 cup fresh, chopped)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 ounces light cream cheese
  • 1/2 cup light cottage cheese
  • 1/2 cup Parmesan cheese
  • 1/3 cup dry white wine
  • 1/2 cup snipped parsley
  • 1/3 cup water


  1. Cook pasta according to directions. Drain and keep warm.
  2. Heat olive oil in saucepan or skillet. Add basil and garlic and cook about 1 minute.
  3. Reduce heat and add cream cheese, cottage cheese and Parmesan cheese. Heat and stir until fairly smooth.
  4. Stir in with, parsley and water. Cook uncovered 3 minutes or until slightly thickened.
  5. Serve over pasta.

Posted by artsycook at

Source: Recipe by Lisa Stapor (artsycook)

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