Vegetarian Lasagna Skillet
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
8 ounces dry bowtie (farfalle) pasta, uncooked
2 tablespoons Pure Wesson® Canola Oil
2 cups quartered, sliced zucchini
1 can (15 oz each) Great Northern beans, drained, rinsed
1 jar (16 oz each) light Alfredo pasta sauce
1/4 teaspoon garlic salt
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained well
1 cup shredded part-skim mozzarella cheese
|% Daily Value|
|Total Fat||14 g||21%|
|Saturated Fat||6 g||28%|
|Dietary Fiber||6 g||22%|
|Vitamin C||8 mg||13%|
|Vitamin A||683 iu||14%|
Cook pasta according to package directions, omitting salt.
Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.
Sprinkle with Kraft® Grated Parmesan Cheese, if desired.