Yes, you can enjoy a cheesy, veggie-packed lasagna in less than half an hour. Grab your biggest skillet, and let's talk.
What You Need
Original recipe yields 6 servings
2 cups farfalle (bow-tie pasta), uncooked
2 Tbsp. oil
2 zucchini, cut lengthwise into quarters, then sliced crosswise (about 2 cups)
1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 can (15 oz.) great Northern beans, rinsed
1 clove garlic, minced
2 cans (14.5 oz.each) fire-roasted diced tomatoes with garlic, drained
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add zucchini; cook 5 min. or until tender. Add Alfredo sauce, beans and garlic; cook 5 min. or until heated through, stirring occasionally.
Drain pasta. Add to zucchini mixture with the tomatoes; stir. Top with cheeses; cook 2 to 3 min. or until mozzarella is melted.
Garnish with 1 Tbsp. chopped fresh basil just before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.