Creamy Basil Sauce For Rigatoni
Updated October 9, 2023
- Total Time
- 15 minutes
- Prep Time
- 7 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 ounces rigatoni or other spiral pasta
1 large clove garlic, peeled
¾ cup low-fat cottage cheese
1 ounce Gorgonzola
1 ¼ cups lightly packed fresh basil leaves
5 ounces ripe tomato, cut in large chunks
Freshly ground black pepper to taste
2 tablespons pine nuts (optional)
Nutritional analysis per serving (2 servings)
72 grams carbs; 21 milligrams cholesterol; 457 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 4 grams fiber; 434 milligrams sodium; 24 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 3 quarts of water to boil and cook rigatoni according to package directions.
- Step 2
Meanwhile, chop garlic in food processor. Add cottage cheese, Gorgonzola and basil, and process until smooth. Add tomato and process into tiny chunks. Stir in pepper and, if you like, the pine nuts.
- Step 3
Drain rigatoni, stir into sauce and serve.
Private Notes
Comments
Followed to the letter, even used my kitchen scale. I almost loved it. (SO EASY!) Next time I’ll double the Gorgonzola, add some pepper flakes. Maybe reduce the garlic. Double the tomatoes (more acid) and more pine nuts for texture.
Used goat cheese instead of Gorgonzola (pandemic kitchen), and added 1/2 large russet potato (1/2 inch cubes) and 8 ounces green beans to the pasta five minutes before finishing. I'll be making this one again!
The best for a surprise dish no one thought you could make, even as a novice cook.