Vegetarian Lasagna Skillet

By carvalhohm

Ingredients

• 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) Diced Tomatoes, drained well
• 1 cup shredded part-skim mozzarella cheese

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from readyseteat.com

Preparation

Step 1

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.

Serves 6

COOK'S TIPS
Sprinkle with Kraft® Grated Parmesan Cheese, if desired.