A creamy pesto sauce for pasta.
| 8 | oz dried rotini , rigatoni, or mostaccioli (about 4 c) |
| 4 | tsp dried basil, crushed, or 1/4 c fresh chopped |
| 4 | cloves garlic, minced |
| 1 | tbsp olive oil |
| 4 | oz cream cheese |
| 1/2 | c low-fat cottage cheese |
| 1/3 | c grated Parmesan cheese |
| 4 | tsp dried parsley or 1/4 c fresh |
| 1 | tbsp vinegar |
| 1 | tbsp white grape juice concentrate |
| 1/2 | c water |
- Cook pasta about 15 minutes or until tender but still firm. Drain; keep warm.
- Meanwhile, for sauce, cook basil and garlic in hot oil about 30 seconds. Reduce heat. Add cream cheese, cottage cheese, and Parmesan cheese. Heat and stir till nearly smooth. Stir in parsley, vinegar, concentrate, and water. Cook, uncovered, for 3 min. Add milk or water, if neccessary, to reach desired consistency. Serve sauce over rigatoni.
Dairy, Pasta, Main Dish
| Nutrition Facts | ||||||
Serving Size 167.3g |
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Amount Per Serving |
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Calories 406 Calories from Fat
151 |
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% Daily Value* |
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Total Fat
16.8g 26%
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Saturated Fat
8.6g 43%
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Trans Fat
0.0g |
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Cholesterol
41mg 14%
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Sodium
329mg 14%
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Total Carbohydrates
48.0g 16%
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Dietary Fiber
2.1g 8%
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Sugars
4.2g |
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Protein
16.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Bad points |
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