Mashed Potatoes with Zucchini Ragout

Mashed potatoes laced with spinach and infused with olive oil are topped with a savory tomato-based vegetable ragout. Black olive paste lends a salty, meaty quality to the ragout.

Yield: 6 servings (serving size: about 1 cup potatoes, 1 cup ragout, and 1 tablespoon cheese)

Ingredients

• Potatoes:
• 2  pounds  cubed Yukon gold potato
• 2  tablespoons  extravirgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3/4  cup  2% reduced-fat milk
• 4  cups  torn spinach
• 1/2  cup  minced green onions
• 
  Ragout:
• 2  teaspoons  extravirgin olive oil
• 1 1/2  cups  thinly sliced onion
• 1  teaspoon  dried oregano
• 2  garlic cloves, minced
• 1  pound  cremini mushrooms, quartered
• 3  cups  (1/2-inch) cubed zucchini
• 2  cups  water
• 1/4  cup  chopped fresh basil
• 2  teaspoons  black olive paste
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  (14.5-ounce) can diced tomatoes, undrained
• 6  tablespoons  (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.

Return potatoes to pan; add 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash mixture with a potato masher to desired consistency. Cover and keep warm.

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 wilts. Add milk mixture and green onions to potato mixture, stirring until well combined.

To prepare ragout, wipe skillet with paper towels. Heat 2 teaspoons oil in skillet over medium heat. Add sliced onion, oregano, and garlic; cook 5 minutes or until lightly browned, stirring frequently. Add mushrooms; cook 7 minutes or until mushrooms are tender, stirring frequently. Add zucchini; cook 2 minutes, stirring frequently.

Stir in water and next 5 ingredients (water through tomatoes); simmer, uncovered, 15 minutes, stirring occasionally. Serve ragout over potatoes, and sprinkle with cheese.

Nutritional Information

Calories:

307 (28% from fat)

Fat:

9.6g (sat 2.4g,mono 5.2g,poly 0.7g)

Protein:

12.1g

Carbohydrate:

45.1g

Fiber:

8.1g

Cholesterol:

7mg

Iron:

3.7mg

Sodium:

703mg

Calcium:

189mg