VEGETABLE TETRAZZINI

Vegetable Tetrazzini image

A variation on a recipe I found in "1001 Lowfat Vegetarian Recipes" This recipe can be made with as much or as little garlic as you want. The amount listed is the amount I usually use. The original had no garlic, and it didn't taste right to me.

Provided by Angela0322

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

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Ingredients

8 ounces sliced mushrooms
1 medium zucchini, sliced
1 cup red bell pepper, sliced
1/2 cup onion, chopped
2 -4 garlic cloves
1 -2 tablespoon margarine or 1 -2 tablespoon butter
1 cup broccoli floret, cooked until just barely tender
2 tablespoons flour
1 3/4 cups vegetable stock
1 cup skim milk
1/2 cup dry white wine or 1/2 cup skim milk
16 ounces spaghetti, cooked
1/4 cup parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 350 degrees.
Saute mushrooms, zucchini, bell peppers, garlic, and onion in a large saucepan for about 5 min; stir in broccoli.
Mix flour and stock. Stir into saucepan with milk and wine. Heat to boiling, and stir consantly until thickened, about 1-2 minutes.
Add pasta, parmasan, nutmeg, salt and pepper.
Pour pasta mixture into 2 quart casserole and bake, uncovered, until browned and bubbling, about 45 minute.

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