What do you get when you combine Hunt’s® 100% natural tomatoes with Kraft® 100% grated Parmesan cheese? Dinner that’s 100% delicious. Bring flavor to your table with this carefully crafted recipe.
| Level: | Easy |
| Total: | 30 min |
| Cook: | 30 min |
| Yield: | 6 Servings |
| Level: | Easy |
| Total: | 30 min |
| Cook: | 30 min |
| Yield: | 6 Servings |
Ingredients
- 8 ounces dry bowtie (farfalle) pasta, uncooked
- 2 tablespoons Pure Wesson® 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
- ¼ teaspoon garlic salt
- 2 cans (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes, drained well
- 1 cup shredded part-skim mozzarella cheese
Instructions
- 1. Cook pasta according to package directions, omitting salt.
- 2. 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.
- 3. 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 632 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 27 g |
| Cholesterol | 60 mg |
| Sodium | 1712 mg |
| Serving Size | 1 of 6 servings |
| Calories | 632 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 27 g |
| Cholesterol | 60 mg |
| Sodium | 1712 mg |