Vegetarian Italian Pasta Skillet Dinner

 

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.