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 Information
    • Nutritional analysis per serving (2 servings)

      457 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 72 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 24 grams protein; 20 milligrams cholesterol; 433 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Bring 3 quarts of water to boil and cook rigatoni according to package directions.
  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.
  3. Drain rigatoni, stir into sauce and serve.

Dining and Cooking