Best 6 Creamy Healthy Zucchini Spinach Rigatoni Recipes

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Indulge in a symphony of flavors with this creamy and healthy zucchini spinach rigatoni, a delectable dish that combines the goodness of fresh vegetables with the comforting embrace of pasta. This recipe features wholesome ingredients like zucchini, spinach, and lean ground turkey, all simmered in a luscious creamy sauce made with Greek yogurt and Parmesan cheese. The result is a flavorful and nutritious meal that is sure to please the entire family. Accompany this main course with a refreshing side of roasted cherry tomatoes and a zesty lemon vinaigrette dressing for a complete and satisfying dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

BAKED SPINACH AND ZUCCHINI



Baked Spinach and Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

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

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 12

8 oz rigatoni pasta, uncooked
1 tsp oil
1 medium zucchini, sliced
1/2 lb mushrooms, fresh & sliced
2 garlic cloves, mined
1 Tbsp all purpose flour
1/4 tsp each... basil leaves, oregano leaves, & crushed red peppers
1 c chicken broth, low-fat
4 oz philly neufchatel cheese, cubed
1 pkg baby spinach
1/4 c parmesan cheese, grated
1-1 1/2 c mozzarella cheese shredded & divided

Steps:

  • 1. Heat the oven to 375F. Cook the pasta in a large saucepan as dircted on the package, omitting the salt.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Bake for about 10 mins or until mozzarella is melted.

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.

CREAMY HEALTHY ZUCCHINI & SPINACH RIGATONI



Creamy Healthy Zucchini & Spinach Rigatoni image

This is SO good,meatless,lower fat,but you cannot tell!It is really tasty and filling.

Provided by Lana Bade

Categories     Pasta

Time 1h5m

Number Of Ingredients 13

8 oz rigatoni or any pasta in simular shape is best.
1 tsp oil
1 medium zucchini/sliced
8 oz sliced fresh mushrooms
2 clove minced garlic
1 Tbsp flour
1/4 tsp each:dried basil,oregano,and crushed red pepper
1 c fat-free reduced sodium chicken broth
4 oz philadelphia reduced fat cream cheese [neufchatel};half of an 8 ounce box
1 pkg baby spinach leaves[6 ounces]
1/4 c grated fresh parmesan cheese
1 1/2 c shredded mozzarella cheese with a touch of philadelphia/divided
or lower fat brand of mozzarella if desired.

Steps:

  • 1. Preheat oven to 375 degrees
  • 2. Cook pasta {a half box} as directed on box
  • 3. Meanwhile, heat the oil in a large skillet. Add the zucchini,mushrooms,and garlic Cook and STIR until zucchini is crisp-tender.
  • 4. ADD FLOUR.Add seasonings.Cook & stir about 1 minute.
  • 5. Stir in the broth. Cook & stir about 2-3 minutes.[until thickened]
  • 6. Add Neufchatel;cook and stir 2-3 minutes longer.[until melted in]
  • 7. DRAIN PASTA WELL Return to pan.
  • 8. Add zucchini mixture,then spinach,Parmesan,and 1/2 cup mozzarella;mix lightly.
  • 9. spoon into a greased [with cooking spray] 2 quart casserole.
  • 10. Top with remaining mozzarella cheese. Bake until cheese on top is melted and light brown.
  • 11. Serve with a salad or crusty rolls.
  • 12. VERY LIGHT and yet filling.

Tips:

  • For the creamiest sauce, use a high-quality olive oil and freshly grated Parmesan cheese.
  • Don't overcrowd the pan when cooking the zucchini and spinach. Cook them in batches if necessary to prevent them from becoming watery.
  • Season the sauce to taste with salt, pepper, and garlic powder. You can also add a pinch of red pepper flakes for a little spice.
  • If you don't have rigatoni, you can use another type of short pasta, such as penne or rotini.
  • Serve the pasta immediately, garnished with fresh basil or parsley.

Conclusion:

This creamy zucchini spinach rigatoni is a delicious and healthy meal that's perfect for a weeknight dinner. It's packed with vegetables, and the creamy sauce is made with Greek yogurt and Parmesan cheese, so it's lighter than traditional Alfredo sauce. Plus, it's ready in just 30 minutes! So next time you're looking for a quick and easy pasta dish, give this recipe a try.

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