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Creamy Zucchini and Spinach Rigatoni

Creamy Zucchini and Spinach Rigatoni Recipe

  • 8 ounces rigatoni pasta, uncooked
  • 1 teaspoon oil
  • 1 zucchini, sliced
  • 1/2 pound sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper
  • 1 cup fat-free reduced-sodium chicken broth
  • 1/2 (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed
  • 1 (6 ounce) package baby spinach leaves
  • 1 1/2 cups KRAFT Grated Parmesan Cheese
  • 1 1/2 cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 372
Total Fat 15.5g
Saturated Fat 9.3g
Cholesterol 45mg
Sodium 676mg
Total Carbohydrate 34.7g
Dietary Fiber 3.2g
Sugars 1.5g
Protein 24.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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