Recipe: Mashed Potatoes with Zucchini Ragout (using tomatoes and mushrooms)

MASHED POTATOES WITH ZUCCHINI RAGOUT

FOR THE POTATOES:
2 pounds cubed Yukon gold potato
2 tablespoons extra-virgin 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
FOR THE RAGOUT:
2 teaspoons extra-virgin 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 1/2 ounce) can diced tomatoes, undrained
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese (for serving)

TO PREPARE THE 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 degrees F 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 THE ZUCCHINI 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.

TO SERVE:
Serve ragout over potatoes, and sprinkle with cheese.

Makes 6 servings (serving size: about 1 cup potatoes, 1 cup ragout, and 1 tablespoon cheese)
Source: Steve Petusevsky/Ann Pittman to Cooking Light magazine, January/February 2003