VEGETARIAN ITALIAN PASTA SKILLET DINNER

Vegetarian Italian Pasta Skillet Dinner image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 7

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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)

Steps:

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.
Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.

Nutrition Facts : Calories 340, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 8 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 9 g, TransFat 0 g