CCFB News» March 2024

Creamy Zucchini & Spinach Rigatoni

Joyce Holste, Midlothian

Ingredients:

• 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

Instructions:

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.