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Creamy Zucchini & Spinach RigatoniJoyce Holste

3 c (1/2 of 16 oz pkg) rigatoni pasta, uncooked

1 t oil

1 zucchini, sliced--if small, use 2

½ lb sliced fresh mushrooms

2 cloves garlic, minced

1 T flour

¼ t each dried basil leaves, dried oregano leaves & crushed red pepper (optional)

1 c fat free reduced sodium chicken broth

4 oz (1/2 pkg of 8 oz pkg) Philadelphia Neufchatel Cheese, cubed

1 pkg (6 oz) baby spinach leaves

¼ c grated parmesan cheese

1 ½ c shredded mozzarella cheese


Heat oven to 375 degrees. Cook pasta as directed on pkg, omitting salt. Meanwhile, heat oil in very large skillet on medium heat. Add zucchini, mushrooms & garlic; cook 3-4 mins. or until zucchini is crisp-tender, stirring frequently.  Add flour and seasonings; cook and stir 1 min. or until thickened, stirring frequently.  Add Neufchatel cheese; cook and stir 2-3 mins or until melted. Drain pasta. Add to zucchini mixture along with the spinach, parmesan cheese and ½ cup mozzarella, mix lightly. Spoon into 2 qt. casserole sprayed with cooking spray, top with remaining  mozzarella. Bake 10  mins or until mozzarella is melted.  

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