Linguine with Creamy Pesto
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
8 ounces dry linguine pasta, uncooked
pkg (3 oz each) fresh basil leaves (3 oz = about 2 cups)
3 tablespoons grated Parmesan cheese
1 cloves garlic, peeled
PAM® Olive Oil No-Stick Cooking Spray
4 ounces 1/3 less fat cream cheese (Neufchatel)
Additional grated Parmesan cheese, salt and ground black pepper, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 115 mg | 11% |
Carbohydrate | 48 g | 16% |
Cholesterol | 25 mg | 8% |
Total Fat | 9 g | 14% |
Iron | 3 mg | 14% |
Calories | 330 kcal | 17% |
Sodium | 368 mg | 15% |
Protein | 13 g | 26% |
Saturated Fat | 5 g | 23% |
Sugars | 2 g | 0 |
Vitamin C | 4 mg | 6% |
Prepare pasta according to package directions. Meanwhile, place basil, 3 tablespoons Parmesan cheese and the garlic in food processor container; cover. Process until chopped. Spray evenly with cooking spray; cover. Process until well blended; set aside.
Drain pasta, reserving 1/4 cup of the pasta cooking water. Cover pasta to keep warm. Place reserved cooking water in large skillet.
Add cream cheese to water in skillet; cook over medium-low heat until cream cheese is completely melted, stirring frequently. Gradually add basil mixture, stirring until well blended. Cook 3 minutes, or until heated through, stirring frequently. Add pasta; toss to coat. Transfer to serving bowl. Sprinkle with additional Parmesan cheese and season with salt and pepper, if desired. Serve warm.
Linguine with Creamy Pesto