Vegetarian Tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup of slice mushrooms1 medium zucchini, sliced1 cup sliced red bell pepper1/2 cup chopped onion1-2 TBSP margarine1 cup broccoli florets, cooked until crisp-tender2TBSP flour1 3/4 cups of Vegetable Broth1 cup Soy milk1/2 cup of dry white wine16 ounces/1lb of spaghetti cooked 1/4 cup of grated parmesan cheese1/4 teaspoon ground nutmegSalt & Pepper to taste
Prepare spaghetti and Vegetable Broth ahead of time.
1. Saute Mushrooms, zucchini, bell pepper, and onion in margarine in large saucepan until tender, about 5 minutes; stir in broccoli.
2. Mix flour and stock; stir into saucepan with milk and win. Heat to boiling; boil, stirring constantly, until thickened, 1-2 minutes (sauce will be thin). Stir in pasta, Parmesan cheese, nutmeg, salt, and pepper.
3. Spoon pasta mixture into 2-quart casserole or baking dish. Bake, uncovered, at 350 degrees until lightly browned and bubbly, about 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
1. Saute Mushrooms, zucchini, bell pepper, and onion in margarine in large saucepan until tender, about 5 minutes; stir in broccoli.
2. Mix flour and stock; stir into saucepan with milk and win. Heat to boiling; boil, stirring constantly, until thickened, 1-2 minutes (sauce will be thin). Stir in pasta, Parmesan cheese, nutmeg, salt, and pepper.
3. Spoon pasta mixture into 2-quart casserole or baking dish. Bake, uncovered, at 350 degrees until lightly browned and bubbly, about 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Nutritional Info Amount Per Serving
- Calories: 370.6
- Total Fat: 5.7 g
- Cholesterol: 2.4 mg
- Sodium: 392.1 mg
- Total Carbs: 68.9 g
- Dietary Fiber: 10.1 g
- Protein: 15.7 g