Vegetarian Lasagna Skillet

Ingredients

• 8 ounces dry bowtie (farfalle) pasta, uncooked
• 2 tablespoons Pure Wesson Canola Oil
• 2 cups quartered, sliced zucchini
• 1 (15–ounce) can Great Northern beans, drained, rinsed
• 1 (16–ounce) jar light Alfredo pasta sauce
• 1/4 teaspoon garlic salt
• 2 (14.5–ounce) cans 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. Sprinkle with Grated Parmesan Cheese.