Mashed Potatoes With Zucchini Ragout |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Cooking Light Ingredients:
2 lbs cubed yukon gold potatoes |
2 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup 2% low-fat milk |
4 cups torn spinach |
1/2 cup minced green onion |
2 teaspoons extra virgin olive oil |
1 1/2 cups thinly sliced onions |
1 teaspoon dried oregano |
2 garlic cloves, minced |
1 lb cremini mushroom, quartered |
3 cups cubed zucchini |
2 cups water |
1/4 cup chopped fresh basil |
2 teaspoons black olive paste |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (14 1/2 ounce) can diced tomatoes, undrained |
6 tablespoons grated fresh parmesan cheese |
Directions:
1. To make the potatoes: place potatoes in a big pan; cover with water; bring to a boil.
2. Decrease heat; simmer 15 minutes or until tender; drain.
3. Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Mash potato mixture with a potato masher to desired consistency; cover and keep warm.
5. Heat milk over medium heat in a large nonstick skillet to 180° or until tiny bubbles form around edge (do not boil); stir in spinach, cook 1 minute or until spinach melts.
6. Add milk mixture and green onions to potato mixture, stirring to combine.
7. To make ragout: wipe skillet with paper towels; heat 2 tablespoons oil in skillet over medium heat.
8. Add in sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring often.
9. Add in mushrooms; cook 7 minutes or until mushrooms are tender, stirring often.
10. Add in zucchini; cook 2 minutes, stirring often.
11. Stir in water and the next 5 ingredients; simmer, uncovered, 15 minutes, stirring occasionally.
12. Serve ragout over potatoes; sprinkle with cheese.
|
|