creamy healthy zucchini & spinach rigatoni

★★★★★ 1
By Lana Bade
from Goshen, NJ

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

★★★★★ 1
serves about six
prep time 20 Min
cook time 45 Min

Ingredients For creamy healthy zucchini & spinach rigatoni

  • 8 oz
    rigatoni or any pasta in simular shape is best.
  • 1 tsp
    oil
  • 1 md
    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.

How To Make creamy healthy zucchini & spinach rigatoni

  • 1
    Preheat oven to 375 degrees
  • 2
    Cook pasta {a half box} as directed on box
  • 3
    Meanwhile, heat the oil in a large skillet. Add the zucchini,mushrooms,and garlic Cook and STIR until zucchini is crisp-tender.
  • 4
    ADD FLOUR.Add seasonings.Cook & stir about 1 minute.
  • 5
    Stir in the broth. Cook & stir about 2-3 minutes.[until thickened]
  • 6
    Add Neufchatel;cook and stir 2-3 minutes longer.[until melted in]
  • 7
    DRAIN PASTA WELL Return to pan.
  • 8
    Add zucchini mixture,then spinach,Parmesan,and 1/2 cup mozzarella;mix lightly.
  • 9
    spoon into a greased [with cooking spray] 2 quart casserole.
  • 10
    Top with remaining mozzarella cheese. Bake until cheese on top is melted and light brown.
  • 11
    Serve with a salad or crusty rolls.
  • 12
    VERY LIGHT and yet filling.

Categories & Tags for Creamy Healthy Zucchini & Spinach Rigatoni:

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