CREAMY HEALTHY ZUCCHINI & SPINACH RIGATONI

Creamy Healthy Zucchini & Spinach Rigatoni image

Provided by Lana Bade

Categories Pasta

Time 1h5m

Number Of Ingredients 13

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.

Steps:

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.