Creamy Pesto Pasta Italiana

• 12 ounces whole wheat rigatoni
• 1/3 cup chopped fresh basil
• 3 garlic cloves, minced
• 2 tablespoons olive oil (do not substitute)
• 8 ounces cream cheese
• 1/2 cup cottage cheese
• 1/3 cup freshly grated parmesan cheese
• 1/3 cup dry white wine
• 1/4 cup fresh parsley, snipped
• 1/3 cup water or 1/3 cup vegetable broth
• salt and black pepper, freshly ground

1. Cook pasta according to package directions; drain well and keep warm.
2. Meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute.
3. Reduce heat and add cream cheese, cottage cheese, and Parmesan cheese; stir until smooth.
4. Stir in white wine, parsley, and water (or vegetable broth, if using).
5. Cook uncovered for 3 to 5 minutes or until slightly thickened.
6. Add pasta and mix until well coated.
7. Serve each dish garnished with fresh basil and additional freshly grated pamesan cheese if desired.

whole wheat rigatoni, fresh basil, garlic, olive oil, cream cheese, cottage cheese, freshly grated parmesan cheese, white wine, fresh parsley, water, salt

Taken from www.food.com/recipe/creamy-pesto-pasta-italiana-10846 (may not work)