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Yield: 4 sevings - one cup each
Recipes
Mushroom Spinach Stroganoff
| Nutrition Information | |
| Calories: | 377 |
| Total Fat: | 9.3g |
| Saturated Fat: | 4.2g |
| Trans Fat: | 0g |
| Cholesterol: | 20mg |
| Sodium: | 463mg |
| Carbohydrates: | 56g |
| Dietary Fiber: | 6.5g |
| Sugars: | 7g |
| Protein: | 12g |
| Vitamin A: | 3202iu (64%) |
| Vitamin C: | 67.1mg (111%) |
| Calcium: | 170mg (17%) |
| Iron: | 5mg (27%) |
This vegetarian-style stroganoff is full of mushrooms, spinach, bell peppers and onions all bound in a rich sour cream sauce.
2 cups small pasta shells
2 cups quartered mushrooms
1 cup sliced onions
1/2 cup white wine
1 cup sliced red bell pepper
15 oz. can lowfat cream of mushroom soup
2 tablespoons water
5 cups fresh spinach leaves
3/4 cup nonfat sour cream
Black pepper to taste
Cook pasta according to package directions, drain and set aside in colander.
Spray a large nonstick skillet with vegetable oil spray and heat over medium-high heat.
Add mushrooms and onions and sauté briefly; add white wine cook until most of wine is evaporated - about 4-5 minutes.
Add pepper, soup and water. Simmer briefly for 3 minutes and add spinach. Cover and let spinach wilt. This will take about 1 minute. Stir well, add pasta and nonfat sour cream and stir well. Remove from heat. Season to taste with fresh cracked black pepper and serve hot.
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