My dear friend Bethany has been telling me I should start a blog… I actually already have one… and have had this little blog since I studied abroad in Oxford in Sept-Dec 2007… but as you can see, I don’t do much with it anymore. Heck, I didn’t do much with it then.
But, my life has changed since college. College friends have moved away, and as I approach graduation in April with my teaching credential, we’re thinking about leaving too. A blog is a good way to keep in touch… so let’s see if I can be better about this. 🙂
To start off, I made this a few weeks ago for dinner after a rave review by a coworker:
Creamy Herbed Pasta
4 cups pasta (I used the spirals. I recommend something with a shape to catch the sauce.)
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
4 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel)
1/2 cup (4 oz.) low-fat cottage cheese
1/3 cup finely shredded Parmesan cheese
3/4 cup milk
1/4 cup snipped fresh parsley
1/4 teaspoon salt
2 tablespoons dry white wine or milk
1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, for sauce, in a heavy medium saucepan cook basil and
garlic in hot oil about 30 seconds. Reduce heat. Add cream cheese,
cottage cheese, and Parmesan cheese. Cook and stir until nearly smooth.
Stir in milk, parsley, and salt until combined; add wine. Bring to a
gentle boil; reduce heat. Cook and stir 2 to 3 minutes until slightly
thickened. Serve sauce over hot pasta. Makes 4 servings.
My notes: I didn’t have fresh basil. Boo. It would have been better with it. I also didn’t have parsley, at all, so I skipped that. I also used dried Parmesan and milk instead of fresh Parmesan and wine. All in all, I highly recommend this recipe… it was pretty simple, it tasted good, and we ate almost all of it. This comes from the Better Homes and Gardens cookbook originally.