Creamy Pesto Pasta

Course : Italian
Serves: 4
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12 ounces pasta -- (such as rigatoni, rotini, OR mostaccioli)
1/4 cup chopped fresh basil -- or 4tsp dried, crushd
2 cloves garlic -- minced
2 tablespoons olive oil
1/2 package light cream cheese -- (e.g., (8 oz) neufchatel)
1/2 cup low-fat cottage cheese
1/3 cup grated parmesan cheese
1/3 cup dry white wine
1/4 cup snipped parsley
1/3 cup water

Preparation / Directions:

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.

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