Creamy Healthy Zucchini & Spinach Rigatoni Recipe

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Creamy Healthy Zucchini & Spinach Rigatoni

Lana Bade

By
@Sunflowercooks

This is SO good,meatless,lower fat,but you cannot tell!It is really tasty and filling.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
about six
Prep:
20 Min
Cook:
45 Min

Ingredients

8 oz
rigatoni or any pasta in simular shape is best.
1 tsp
oil
1 medium
zucchini/sliced
8 oz
sliced fresh mushrooms
2 clove
minced garlic
1 Tbsp
flour
1/4 tsp
each:dried basil,oregano,and crushed red pepper
1 c
fat-free reduced sodium chicken broth
4 oz
philadelphia reduced fat cream cheese [neufchatel};half of an 8 ounce box
1 pkg
baby spinach leaves[6 ounces]
1/4 c
grated fresh parmesan cheese
1 1/2 c
shredded mozzarella cheese with a touch of philadelphia/divided
or lower fat brand of mozzarella if desired.

Step-By-Step

1Preheat oven to 375 degrees

2Cook pasta {a half box} as directed on box

3Meanwhile, heat the oil in a large skillet.
Add the zucchini,mushrooms,and garlic
Cook and STIR until zucchini is crisp-tender.

4ADD FLOUR.Add seasonings.Cook & stir about 1 minute.

5Stir in the broth.
Cook & stir about 2-3 minutes.[until thickened]

6Add Neufchatel;cook and stir 2-3 minutes longer.[until melted in]

7DRAIN PASTA WELL
Return to pan.

8Add zucchini mixture,then spinach,Parmesan,and 1/2 cup mozzarella;mix lightly.

9spoon into a greased [with cooking spray] 2 quart casserole.

10Top with remaining mozzarella cheese.
Bake until cheese on top is melted and light brown.

11Serve with a salad or crusty rolls.

12VERY LIGHT and yet filling.

About this Recipe

Course/Dish: Pasta
Other Tag: Healthy