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Vegetarian Italian Pasta Skillet Dinner

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Vegetarian Italian Pasta Skillet Dinner
  • Prep 15 min
  • Total 25 min
  • Servings 2
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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.
Updated Oct 1, 2015

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you're a meat lover, you may want to use ground beef or Italian sausage for the soy-protein crumbles.

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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