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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%)

Yield: 4 sevings - one cup each

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.

Total Preparation & Cooking Time: 20 min. (10 Prep, 10 Cook)

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