VEGETABLE SKILLET TETRAZZINI

Vegetable Skillet Tetrazzini image

Try this meatless takeoff on Tetrazzini-it's a comforting supper for four that can be ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

8 oz uncooked spaghetti
1/4 cup butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 cups chopped fresh broccoli florets
1 medium red bell pepper, thinly sliced
1 clove garlic, finely chopped
1 tablespoon water
2 tablespoons Gold Medal™ all-purpose flour
2 1/2 cups half-and-half
1/2 teaspoon salt
2 tablespoons sherry, if desired
2/3 cup shredded Parmesan cheese
Sliced almonds, if desired

Steps:

In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook mushrooms in butter 4 to 6 minutes, stirring frequently, until light brown. Add broccoli, bell pepper, garlic and water. Cover; cook 3 to 4 minutes, until vegetables are crisp-tender. Remove vegetables from skillet to Dutch oven.
In same skillet, melt remaining 2 tablespoons butter over medium heat. Add flour; cook 2 minutes, stirring to make a smooth paste. Add 1 cup of the half-and-half; stir until smooth. Gradually add remaining 1 1/2 cups half-and-half; heat just to boiling, stirring constantly. Remove from heat; stir in salt and sherry.
Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.

Nutrition Facts : Calories 680, Carbohydrate 66 g, Cholesterol 100 mg, Fat 6, Fiber 5 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 980 mg, Sugar 11 g, TransFat 1 g