Description
Creamy – check; pasta – check; vegetables – check. This recipe has everything it needs to be a new family favorite.
Ingredients
- Rigatoni Pasta
- Oil
- Zucchini
- Fresh Mushrooms
- Garlic Cloves
- Flour
- Dried Basil Leaves
- Oregano Leaves
- Crushed Red Pepper Flakes
- Reduced-sodium Fat-free Chicken Broth
- Philadelphia Neufchatel Cheese
- Baby Spinach Leaves
- Kraft Grated Parmesan Cheese
- Kraft Shredded Mozzarella Cheese With A Touch Of Philadelphia
Instructions
- Heat oven to 375f
- Cook pasta in large saucepan as directed on package, omitting salt
- Meanwhile, heat oil in large skillet on medium heat
- Add zucchini, mushrooms and garlic
- Cook and stir 3 to 4 minute or until zucchini is crisp-tender
- Add flour and seasonings
- Cook and stir 1 minute stir in broth
- Cook and stir 2 to 3 minute or until thickened
- Add neufchatel
- Cook and stir 2 to 3 minute or until melted
- Drain pasta
- Return to pan
- Add zucchini mixture, spinach, parmesan and 1 / 2 cup mozzarella
- Mix lightly
- Spoon into 2-qt
- Casserole sprayed with cooking spray
- Top with remaining mozzarella
- Bake 10 minute or until mozzarella is melted
- Preparing perfect pasta: follow the package directions to ensure that enough water is used for cooking the pasta
- Add the pasta to the boiling water and cook until al dente, stirring frequently
- To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking
- Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil
- Serving suggestion: serve with fresh fruit and a side salad to round out the meal
- Nutrition information per serving: 330 calories, 13g total fat, 8g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrate, 3g dietary fiber, 3g sugars, 18g protein, 45%dv vitamin a, 15%dv vitamin c, 35%dv calcium, 15%dv iron