Creamy Basil Sauce For Rigatoni
Updated Oct. 10, 2023
- Total Time
- 15 minutes
- Prep Time
- 7 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces rigatoni or other spiral pasta
- 1large clove garlic, peeled
- ¾cup low-fat cottage cheese
- 1ounce Gorgonzola
- 1¼cups lightly packed fresh basil leaves
- 5ounces ripe tomato, cut in large chunks
- Freshly ground black pepper to taste
- 2tablespons pine nuts (optional)
Nutritional analysis per serving (2 servings)
457 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 24 grams protein; 434 milligrams sodium
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.
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