Ingredients
| 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 |
Directions
- 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.
Categories
Dairy, Pasta, Main Dish
|
