1/2 of recipe (about 1 2/3 cups): 312 calories, 3.5g fat, 460mg sodium, 60.5g carbs, 8g fiber, 12.5g sugars, 13.5g protein -- PointsPlus® value 8*
For ages, we've been obsessed with the insanely delicious sauce creation used on our Chicken Amore. And now we've made a veggie-friendly dish with it so even MORE people can enjoy!
4 oz. uncooked high-fiber spaghetti
1/2 cup creamy tomato soup with 4g fat or less per serving (like Amy's Chunky Tomato Bisque)
1/4 cup fat-free sour cream
2 tbsp. chopped fresh basil
1/8 tsp. Italian seasoning
1 cup chopped portabella mushrooms
1 cup chopped zucchini
1/3 cup frozen peas, thawed
1/3 cup jarred roasted red peppers, drained and chopped
1 tbsp. reduced-fat Parmesan-style grated topping
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain and cover to keep warm.
Meanwhile, in a medium bowl, mix tomato soup with sour cream until uniform. Stir in basil and Italian seasoning.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms and zucchini. Cook and stir until softened, about 5 minutes.
Reduce heat to low. Add peas, chopped roasted red peppers, and soup mixture. Cook and stir until hot and well mixed, about 2 minutes.
Add cooked pasta, and stir to coat. Continue to cook until pasta is hot, 1 - 2 minutes.
Serve sprinkled with Parm-style topping. Enjoy!
MAKES 2 SERVINGS