Instructions:

Pesto Pasta

Source: Recipe by Lisa Stapor

12 ounces pasta, rotini or rigatoni
4 teaspoons dried basil, crushed (or 1/4 cup fresh, chopped)
2 cloves garlic, minced
2 tablespoons olive oil
4 ounces light cream cheese
1/2 cup light cottage cheese
1/2 cup Parmesan cheese
1/3 cup dry white wine
1/2 cup snipped parsley
1/3 cup water

Cook pasta according to directions. Drain and keep warm.

Heat olive oil in saucepan or skillet. Add basil and garlic and cook about 1 minute. Reduce heat and add cream cheese, cottage cheese and Parmesan cheese. Heat and stir until fairly smooth. Stir in with, parsley and water. Cook uncovered 3 minutes or until slightly thickened.

Serve over pasta.