Ingredients:
8 ounces dried rigatoni pasta
1 onions, chopped ( about 6 ounces)
5 garlic cloves, minced
1 teaspoon butter or 1 teaspoon olive oil
1 (8 ounce) packages neufchatel cheese
3/4 cup chicken broth
1/4 cup dry white wine
1 cup fresh basil leaves, chopped
parmesan cheese, grated
salt
pepper
Directions:
Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.
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.
Add neufchatel 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.
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.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.