Creamy Zucchini and Spinach Rigatoni Recipe

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Creamy Zucchini and Spinach Rigatoni
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  1. Heat oven to 375 degrees F.
  2. Cook pasta in large saucepan as directed on package, omitting salt.
  3. 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.
  4. 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.
  5. Bake 10 min. or until mozzarella is melted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 369.64 Kcal (1548 kJ)
Calories from fat 48.2 Kcal
% Daily Value*
Total Fat 5.36g 8%
Cholesterol 16.67mg 6%
Sodium 1465.86mg 61%
Potassium 163.59mg 3%
Total Carbs 55.27g 18%
Sugars 2.23g 9%
Dietary Fiber 1.47g 6%
Protein 9.05g 18%
Vitamin C 3.2mg 5%
Iron 10.1mg 56%
Calcium 173.5mg 17%
Amount Per 100 g
Calories 120.22 Kcal (503 kJ)
Calories from fat 15.68 Kcal
% Daily Value*
Total Fat 1.74g 8%
Cholesterol 5.42mg 6%
Sodium 476.76mg 61%
Potassium 53.21mg 3%
Total Carbs 17.98g 18%
Sugars 0.73g 9%
Dietary Fiber 0.48g 6%
Protein 2.94g 18%
Vitamin C 1mg 5%
Iron 3.3mg 56%
Calcium 56.4mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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