Creamy Creamy Zucchini & Spinach Rigatoni

Vanessa "Nikita" Milare


This is just a great dish to make with any left over zucchini's or other veggies. I make this at least once every 2 weeks with a different twist every time.

pinch tips: How to Mince Garlic



6.... 1- 1 1/3 cup each


20 Min


20 Min


8 oz
rigatoni pasta, uncooked
1 tsp
1 medium
zucchini, sliced
1/2 lb
mushrooms, fresh & sliced
garlic cloves, mined
1 Tbsp
all purpose flour
1/4 tsp
each... basil leaves, oregano leaves, & crushed red peppers
1 c
chicken broth, low-fat
4 oz
philly neufchatel cheese, cubed
1 pkg
baby spinach
1/4 c
parmesan cheese, grated
1-1 1/2 c
mozzarella cheese shredded & divided

Directions Step-By-Step

Heat the oven to 375F. Cook the pasta in a large saucepan as dircted on the package, omitting the salt.
In the mean time, heat the oil in large fryong pan on medium heat. Add in the zucchini,mushrooms & garlic. Cook & stir for about 3 to 4 mins or until zucchini is crisp & tender.
Then add in the flour & seasonings. Cook & stir again for about 1 to 2 mins. Stir in the broth, cook for another 2 to 3 mins or until thickened. Add in the Neufchatel cheese, cook & stir for about 2 to 3 mins or until the cheese has melted.
Drain the pasta, return to the pan & add in the zucchini mixture. Then add in the spinach,parmesan & 1/2 cup mozzarella. Mix lightly & spoon into 2 qt. casserole dish. Spray with cooking spray. Then top with remaining mozzarella.
Bake for about 10 mins or until mozzarella is melted.

About this Recipe