VEGETARIAN ITALIAN PASTA SKILLET DINNER
A 30-minute meatless skillet dinner, made with a can of Progresso™ Light soup, comes to the rescue and serves two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
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
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hamzeh Jibril
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavors are amazing and it's a great dish to serve at a special occasion dinner.
Brond Munda
[email protected]This dish is a great way to use up leftover pasta. I always have a few extra noodles in my pantry, so this is a perfect way to use them up.
Robel Getu
[email protected]I'm always looking for new vegetarian recipes, and this one is a keeper! It's flavorful, healthy, and easy to make.
Maria Swana
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the pasta and vegetables, and they didn't even realize they were eating healthy!
Vitor Sa
[email protected]I added some grilled chicken to this recipe and it was amazing! It's a great way to get a healthy and delicious meal on the table in a hurry.
Roz sth
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Brenda Presley
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The vegetables were cooked perfectly and the sauce was flavorful.
Reko mahdy
[email protected]This recipe is a great way to use up leftover vegetables. I always have a few extra zucchini and bell peppers in my fridge, so this is a perfect way to use them up.
Ryan Tsikiwa
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it.
AMMAR MUSTAFA MEMON
[email protected]This dish was a bit bland for my taste, but I think it would be great for people who don't like spicy food.
Md Parvej Islam Shohag
[email protected]I love this recipe! It's so versatile and I can easily adjust it to my liking. I've tried it with different vegetables and cheeses and it's always delicious.
Mohamed Mubarak
[email protected]This vegetarian Italian pasta skillet dinner was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.