Creamy Zucchini & Spinach Rigatoni
Creamy Zucchini & Spinach Rigatoni

Creamy Zucchini & Spinach Rigatoni

40 Min(s)
30 Min(s) Prep
10 Min(s) Cook
Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.
What You Need
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6 servings
Original recipe yields 6 servings
3 cups (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 Tbsp. flour
1/4 tsp. each dried basil leaves, dried oregano leaves and crushed red pepper
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
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Let's Make It
1
Heat oven to 375ºF.
2
Cook pasta as directed on package, omitting salt.
3
Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
4
Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
5
Bake 10 min. or until mozzarella is melted.
Kitchen Tips
Tip 1
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 (tender but still a little firm to the bite), 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.
Tip 2
Serving Suggestion
Serve with fresh fruit and a side salad to round out the meal.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 460mg
20%
Total Carbohydrates 35g
13%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 19g
38%
Vitamin A
50%
Vitamin C
10%
Calcium
35%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1-1/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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