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Vegetarian Italian Pasta Skillet Dinner

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By Betty Crocker Kitchens
Updated Oct 1, 2015
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A 30-minute meatless skillet dinner, made with a can of Progresso™ Light soup, comes to the rescue and serves two.

Vegetarian Italian Pasta Skillet Dinner

  • Prep Time 15 min
  • Total 25 min
  • Servings 2
  • 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)

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
  • Step 
    3
    Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.

Nutrition

340 Calories
7g Total Fat
23g Protein
47g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1430mg
60%
Potassium
880mg
25%
Total Carbohydrate
47g
16%
Dietary Fiber
8g
33%
Sugars
9g
Protein
23g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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