Vegetarian Lasagna Skillet

• 8 ounces dry pasta, uncooked (bowtie, farfalle)
• 2 tablespoons Pure Wesson Canola Oil
• 2 cups quartered sliced zucchini
• 1 (15 ounce) can great northern beans, drained, rinsed
• 1 (16 ounce) jarlight alfredo sauce
• 14 teaspoon garlic salt
• 2 (14 1/2 ounce) cans Hunt's Fire Roasted Diced Tomatoes, drained well
• 1 cup shredded part-skim mozzarella cheese

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in large skillet over medium-high heat.
3. Add zucchini; cook 5 minutes or until tender, stirring occasionally.
4. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
5. Add cooked pasta to skillet; stir to combine.
6. Add drained tomatoes; toss to combine.
7. Top with cheese.
8. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.

pasta, canola oil, zucchini, great northern beans, alfredo sauce, garlic, tomatoes, mozzarella cheese

Taken from www.food.com/recipe/vegetarian-lasagna-skillet-507209 (may not work)