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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 ounces dried rigatoni pasta |
1 onion (about 6 oz.), chopped |
5 cloves garlic, minced |
1 teaspoon butter or olive oil |
1 package (8 oz.) neufchâtel (light cream) cheese |
3/4 cup chicken broth |
1/4 cup dry white wine |
1 cup chopped fresh basil leaves (one or more varieties) |
grated parmesan cheese |
salt and fresh-ground pepper |
Directions:
1. Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan, combine onion, garlic, and butter. Stir often over medium-high heat until onion is limp, about 5 minutes.
3. Add neufchâtel cheese and stir until melted, about 3 minutes. Stir broth and wine into pan and mix until blended. Add basil and stir until wilted, about 2 minutes.
4. Add pasta to sauce and stir until pasta is coated with sauce. If sauce gets too thick, stir in a little water to thin. Spoon onto plates. Add parmesan, salt, and pepper to taste.
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