Vegetarian Lasagna Skillet

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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