Vegetarian Italian Pasta Skillet Dinner

Vegetarian Italian Pasta Skillet Dinner

Prep Time:
15 Min
Start to Finish:
25 Min
Servings:
2 servings (1 3/4 cups each)
Print:
8.5 x 11 6 x 4
A 30-minute meatless skillet dinner, made with a can of Progresso® Light soup, comes to the rescue and serves two.

Ingredients

  • 1 1/3 cups frozen sausage-style soy-protein crumbles
  • 1 cup sliced fresh mushrooms
  • 1/2 cup coarsely chopped onion (1 medium)
  • 1 can (18.5 oz) Progresso® Light Italian-style vegetable soup
  • 3/4 cup uncooked bow-tie (farfalle) pasta (2 oz)
  • 2 cups fresh baby spinach leaves
  • 1/4 cup shredded mozzarella or Parmesan cheese (1 oz)

Directions

  1. In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
  2. Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
  3. Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.

Additional Directions

Prep Guide and Tips:
Substitution: If you're a meat lover, you may want to use ground beef or Italian sausage for the soy-protein crumbles.

Nutrition Facts

Nutritional Information Per Serving; 1 Serving:

Calories:
340 
Calories From Fat:
60 
Total Fat:
7g 
Cholesterol:
30mg 
Sodium:
1430mg 
Potassium:
880mg 
Protein:
Protein 23g  
Vitamin A:
90% 
Vitamin C:
15% 
Calcium:
20% 
Iron:
25%