Vegetarian Italian Pasta Skillet Dinner

A 30-minute meatless skillet dinner, made with a can of Progresso® Light soup, comes to the rescue and serves two.

  • prep time 15 min
  • total time 25 min
  • ingredients 7
  • servings 2

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    340
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    1430mg
    1430%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    8g
    8%
      Sugars
    9g
    9%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    15%;
    Calcium
    20%;
    Iron
    25%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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