| 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. |
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| Weight Watchers® endorses all 14 varieties of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 7. |
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| If you're a meat lover, you may want to use ground beef or Italian sausage for the soy-protein crumbles. However, the nutrition and POINTS® value will change. |
Nutrition Information:
340 ( 60); 7g ( 2 1/2g, 0g); 30mg; 1430mg; 47g ( 8g, 9g); 23g 90%; 15%; 20%; 25% 2 ; 1/2 ; 2 ; 2 3
| WEIGHT WATCHERS and POINTS are registered trademarks of Weight Watchers International, Inc. |