Creamy Zucchini and Spinach Rigatoni
Creamy Zucchini and Spinach Rigatoni might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 26g of protein, 23g of fat, and a total of 452 calories. A mixture of flour, garlic, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Heat oven to 375 degrees F.
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 min. or until zucchini is crisp-tender.
Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened.
Add Neufchatel; cook and stir 2 to 3 min. or until melted.
Drain pasta; return to pan.
Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.
Bake 10 min. or until mozzarella is melted.