Vegetarian Lasagna Skillet
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
8 ounces dry bowtie (farfalle) pasta, uncooked
2 tablespoons 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 241 mg | 24% |
Carbohydrate | 45 g | 15% |
Cholesterol | 37 mg | 12% |
Total Fat | 14 g | 21% |
Iron | 3 mg | 16% |
Calories | 388 kcal | 19% |
Sodium | 967 mg | 40% |
Protein | 17 g | 33% |
Saturated Fat | 6 g | 28% |
Sugars | 4 g | 0 |
Vitamin C | 8 mg | 13% |
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.
Vegetarian Lasagna Skillet