Title: Creamy Herbed Pasta
Yield: 4 servings
Cooking time: 15 minutes
Preparation time: 15 minutes
Category: Pasta
Cuisine: Italian
Rating: 3.5/5 stars
Source: Better Homes and Garden's New Cook Book Limited Edition 12th Edition
Original Page from www.bhg.comIngredients
- 4 cups dried rigatoni or 3-1/3 cups dried penne
- 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
- 4 cloves garlic, minced
- 1 tablespoon olive oil or cooking oil
- 4 ounces cream cheese
- 1/2 cup cottage cheese
- 1/3 cup shredded Parmesan cheese
- 3/4 cup milk
- 1/4 cup fresh parsley
- 1/4 teaspoon salt
- 2 tablespoons dry white wine or milk
Instructions
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, for sauce, in a heavy medium saucepan cook basil and garlic in hot oil about 30 seconds. Reduce heat. Add cream cheese, cottage cheese, and Parmesan cheese. Cook and stir until nearly smooth. Stir in milk, parsley, and salt until combined; add wine. Bring to a gentle boil; reduce heat. Cook and stir 2 to 3 minutes until slightly thickened. Serve sauce over hot pasta. Makes 4 servings.
Notes
Creamy Ham and Broccoli Pasta: Prepare as above, except omit parsley and wine. Stir 3/4 cup chopped cooked broccoli and 3/4 cup chopped cooked ham into thickened sauce; heat through. Makes 4 servings.
Per 1 3/4 cups: 493 cal., 16 g fat (7 g sat. fat), 45 mg chol., 850 mg sodium, 61 g carbo., 3 g fiber, 25 g pro.
Daily Values: 23% vit. A, 36% vit. C, 21% calcium, 16% iron
Exchanges: 4 Starch, 2 Lean Meat, 1 1/2 Fat
Creamy Smoked Chicken Pasta: Prepare as above, except stir 1 cup chopped smoked chicken or turkey into thickened sauce; heat through. Makes 4 servings.
Per 1 3/4 cups: 486 cal., 15 g fat (7 g sat. fat), 46 mg chol., 884 mg sodium, 60 g carbo., 2 g fiber, 27 g pro.
Daily Values: 18% vit. A, 11% vit. C, 20% calcium, 15% iron
Exchanges: 4 Starch, 2 Lean Meat, 1 1/2 Fat
Creamy Pasta with Scallops: Halve 12 ounces sea scallops. In a large saucepan cook and stir scallops in 1 tablespoon hot oil for 1 to 2 minutes or until scallops are opaque. Remove from pan; set aside. In same saucepan prepare sauce as above, except stir scallops into thickened sauce; heat through. Makes 4 servings.
Per 1 3/4 cups: 553 cal., 18 g fat (7 g sat. fat), 59 mg chol., 627mg sodium, 60 g carbo., 2 g fiber, 34 g pro.
Daily Values: 19% vit. A, 14% vit. C, 22% calcium, 16% iron
Exchanges: 4 Starch, 1 Lean Meat, 2 Very Lean Meat, 2 Fat