Best 8 Creamy Healthy Zucchini Spinach Rigatoni Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

There's nothing quite like a warm, creamy pasta dish to satisfy your hunger and comfort your soul. Our hearty zucchini spinach rigatoni is loaded with fresh flavors and healthy ingredients, making it a guilt-free indulgence. Packed with nutritious zucchini and spinach, this pasta dish is a great source of vitamins, minerals, and antioxidants. Served over tender rigatoni, the creamy sauce made with ricotta cheese, Parmesan cheese, and a touch of cream provides a luscious and decadent texture that will tantalize your taste buds.

Let's cook with our recipes!

CREAMY ZUCCHINI AND SPINACH RIGATONI



Creamy Zucchini and Spinach Rigatoni image

This creamy pasta recipe has everything it needs to be a new family favorite.

Categories     pasta     baked     zucchini     Kraft     spinach     cheese     Rigatoni

Time 45m

Yield 6

Number Of Ingredients 14

8 oz. rigatoni pasta
1 tsp. oil
1 zucchini
1/2 lb. sliced fresh mushrooms
2 clove garlic
1 tbsp. flour
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1/4 tsp. crushed red pepper
1 c. fat-free reduced-sodium chicken broth
4 oz. PHILADELPHIA Neufchatel Cheese
1 package baby spinach leaves
1/4 c. KRAFT Grated Parmesan Cheese
1 1/2 c. KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms, and garlic; cook and stir 3 to 4 minutes, or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute. Stir in broth; cook and stir 2 to 3 minutes, or until thickened. Add Neufchatel; cook and stir 2 to 3 minutes, or until melted.
  • 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.
  • Bake 10 minutes, or until mozzarella is melted.

Nutrition Facts : Calories 330 calories

CREAMY ZUCCHINI & SPINACH RIGATONI



Creamy Zucchini & Spinach Rigatoni image

Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 40m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 12

3 cups (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 Tbsp. flour
1/4 tsp. each dried basil leaves, dried oregano leaves and crushed red pepper
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
  • Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
  • Bake 10 min. or until mozzarella is melted.

Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 19 g

CREAMY ZUCCHINI & SPINACH RIGATONI



Creamy Zucchini & Spinach Rigatoni image

Creamy - check; Pasta - check; vegetables - check. This recipe has everything it needs to be a new family favorite.

Provided by Kraft Natural Cheese

Categories     Cheese

Time 45m

Yield 6 1-1/3-cup servings, 6 serving(s)

Number Of Ingredients 14

8 ounces rigatoni pasta, uncooked (1/2 of 16-oz. pkg.)
1 teaspoon oil
1 zucchini, sliced
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon flour
1/4 teaspoon dried basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon crushed red pepper flakes
1 cup reduced-sodium fat-free chicken broth
4 ounces PHILADELPHIA Neufchatel Cheese, cubed (1/2 of 8-oz. pkg.)
1 (6 ounce) package baby spinach leaves
1/4 cup Kraft® Grated Parmesan Cheese
1 1/2 cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

Steps:

  • HEAT oven to 375ºF.
  • COOK pasta in large saucepan as directed on package, omitting salt.
  • MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 minute or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute Stir in broth; cook and stir 2 to 3 minute or until thickened. Add Neufchatel; cook and stir 2 to 3 minute or until melted.
  • DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
  • BAKE 10 minute or until mozzarella is melted.
  • Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
  • Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.
  • Nutrition Information Per Serving: 330 calories, 13g total fat, 8g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrate, 3g dietary fiber, 3g sugars, 18g protein, 45%DV vitamin A, 15%DV vitamin C, 35%DV calcium, 15%DV iron.

CREAMY CREAMY ZUCCHINI & SPINACH RIGATONI



Creamy Creamy Zucchini & Spinach Rigatoni image

This is just a great dish to make with any left over zucchini's or other veggies. I make this at least once every 2 weeks with a different twist every time.

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories     Pasta

Number Of Ingredients 12

8 ounce(s) rigatoni pasta, uncooked
1 teaspoon(s) oil
1 medium zucchini, sliced
1/2 pound(s) mushrooms, fresh & sliced
2 - garlic cloves, mined
1 tablespoon(s) all purpose flour
1/4 teaspoon(s) each... basil leaves, oregano leaves, & crushed red peppers
1 cup(s) chicken broth, low-fat
4 ounce(s) philly neufchatel cheese, cubed
1 package(s) baby spinach
1/4 cup(s) parmesan cheese, grated
1-1 1/2 cup(s) mozzarella cheese shredded & divided

Steps:

  • Heat the oven to 375F. Cook the pasta in a large saucepan as dircted on the package, omitting the salt.
  • In the mean time, heat the oil in large fryong pan on medium heat. Add in the zucchini,mushrooms & garlic. Cook & stir for about 3 to 4 mins or until zucchini is crisp & tender.
  • Then add in the flour & seasonings. Cook & stir again for about 1 to 2 mins. Stir in the broth, cook for another 2 to 3 mins or until thickened. Add in the Neufchatel cheese, cook & stir for about 2 to 3 mins or until the cheese has melted.
  • Drain the pasta, return to the pan & add in the zucchini mixture. Then add in the spinach,parmesan & 1/2 cup mozzarella. Mix lightly & spoon into 2 qt. casserole dish. Spray with cooking spray. Then top with remaining mozzarella.
  • Bake for about 10 mins or until mozzarella is melted.

CREAMY ZUCCHINI AND SPINACH RIGATONI



Creamy Zucchini and Spinach Rigatoni image

Rigatoni pasta, mushrooms, spinach, and zucchini are baked in a creamy cheese sauce.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 45m

Yield 6

Number Of Ingredients 10

4 cups uncooked rigatoni pasta
1 tablespoon oil
1 zucchini, sliced
9 ounces sliced fresh mushrooms
2 cloves garlic, minced
¾ cup 25%-less-sodium chicken broth
1 (270 g) tub PHILADELPHIA Italian Three Cheese Cooking Creme
4 cups tightly packed baby spinach leaves, chopped
½ cup fresh basil, chopped
1 ½ cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 minutes or until zucchini is crisp-tender. Add broth; cook and stir 2 to 3 minutes or just until mixture comes to boil. Add Cooking Creme; cook and stir 2 to 3 minutes or until heated through.
  • Drain pasta; return to pan. Add zucchini mixture, spinach, basil and 1/2 cup mozzarella; mix lightly. Spoon into 9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
  • Bake 10 minutes or until mozzarella is melted.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 42.5 g, Cholesterol 41.6 mg, Fat 15.4 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 8.2 g, Sodium 528.5 mg, Sugar 5.2 g

CREAMY ZUCCHINI AND SPINACH RIGATONI



Creamy Zucchini and Spinach Rigatoni image

Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.

Provided by Kraft

Categories     Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 14

8 ounces rigatoni pasta, uncooked
1 teaspoon oil
1 zucchini, sliced
½ pound sliced fresh mushrooms
2 cloves garlic, minced
1 tablespoon flour
¼ teaspoon dried basil leaves
¼ teaspoon dried oregano leaves
¼ teaspoon crushed red pepper
1 cup fat-free reduced-sodium chicken broth
½ (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed
1 (6 ounce) package baby spinach leaves
1 ½ cups KRAFT Grated Parmesan Cheese
1 ½ cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • 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.
  • 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.
  • Bake 10 min. or until mozzarella is melted.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 34.9 g, Cholesterol 58.3 mg, Fat 19.5 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 12 g, Sodium 756.4 mg, Sugar 1.5 g

CREAMY SPINACH & RIGATONI BAKE



Creamy Spinach & Rigatoni Bake image

Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 12

1 package (16 ounces) rigatoni
8 ounces sliced pancetta, chopped
3/4 cup butter, cubed
1/2 cup chopped onion
3/4 cup all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon pepper
5-1/4 cups 2% milk
4 cups shredded Italian cheese blend
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

ZUCCHINI PASTA



Zucchini Pasta image

This is a quick winner at my house even for my husband who doesn't like veggies! It is a great not too heavy pasta dish that pleases every time.

Provided by Tybooty

Categories     One Dish Meal

Time 17m

Yield 6-8 serving(s)

Number Of Ingredients 8

16 ounces linguine
1 large zucchini
1 carrot
1 tablespoon garlic, chopped
1/4 cup olive oil
parmesan cheese (lots)
salt and pepper
1 dash red pepper flakes

Steps:

  • Boil pasta in salted water.
  • While the pasta is cooking, make long carrot strips using a veggie peeler and shred the zucchini with a cheese grater.
  • Drain the pasta.
  • Using the pasta pot, heat the olive oil, then add red pepper flakes, garlic, veggies, salt and pepper.
  • Add pasta and toss, if you need more oil, add it now.
  • Toss with a whole bunch of parmesan cheese (the more the better!).
  • You can add chicken, prosciutto, shrimp, mushrooms, broccoli, peas, the list goes on and on and on.

Nutrition Facts : Calories 429.4, Fat 13.2, SaturatedFat 2, Sodium 21.6, Carbohydrate 69.4, Fiber 7.9, Sugar 4.5, Protein 12.8

Tips:

  • Use fresh ingredients: Fresh zucchini and spinach will give your dish the best flavor and texture.
  • Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor.
  • Use a good quality cheese: The cheese you use will make a big difference in the flavor of your dish. Use a cheese that melts well and has a strong flavor, such as Parmesan or cheddar.
  • Don't be afraid to experiment: There are many ways to customize this dish to your liking. Try adding different vegetables, herbs, or spices.

Conclusion:

Creamy Healthy Zucchini Spinach Rigatoni is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. It is packed with vegetables and has a creamy, cheesy sauce that is sure to please everyone at the table. So next time you are looking for a healthy and flavorful pasta dish, give this recipe a try.

Related Topics