Ingredients for Vegetable Tetrazzini
- Sliced Mushrooms
- 1 medium zucchini (diced)
- Red Bell Pepper
- 1/2 medium onion (chopped)
- Garlic Cloves
- Margarine
- Broccoli Floret
- 1/4 cup all-purpose flour
- Vegetable Stock
- Skim Milk
- Dry White Wine
- Spaghetti
- Parmesan Cheese
- Ground Nutmeg
- salt to taste
- pepper to taste
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How to Make Vegetable Tetrazzini
- Preheat oven to 350°F (175°C).
- Saute 8 oz sliced mushrooms, 1 medium zucchini (diced), 1 bell pepper (diced), 2 cloves minced garlic, and 1/2 medium onion (chopped) in a large saucepan with 1 tbsp olive oil for about 5 minutes, until softened.
- Add 1 cup broccoli florets and cook for another 3 minutes.
- In a separate bowl, whisk together 1/4 cup all-purpose flour and 1 cup vegetable stock.
- Gradually whisk the flour mixture into the saucepan along with 1 cup milk and 1/4 cup dry white wine.
- Bring to a simmer, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Stir in 2 cups cooked pasta (penne or rotini recommended), 1/2 cup grated Parmesan cheese, 1/4 tsp nutmeg, salt, and pepper to taste.
- Pour the pasta mixture into a 2-quart greased casserole dish. Bake uncovered for 45 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
13g
Fat
5g
Carbs
16g
