Creamy Pesto Pasta

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces dried rigatoni pasta
• 1 onion, chopped (about 6 ounces)
• 5 garlic cloves, minced
• 1 teaspoon butter or 1 teaspoon olive oil
• 1 (8 ounce) package neufchatel cheese
• 3/4 cup chicken broth
• 1/4 cup dry wine
• 1 cup fresh basil leaf, chopped
• parmesan cheese, grated
• salt
• pepper

Recipe

• 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.