VEGGIE TETRAZZINI
Great vegetarian dish! So good your meat-eaters won't miss the meat! Filling, and only 165 calories per serving!
Provided by Teresa Jacobson
Categories Pasta
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375 degrees F. Lightly spray a 2-3 qt. baking dish with nonstick spray. Break pasta into thirds and prepare pasta al dente according to package directions.
- 2. Whisk together cornstarch, milk, broth, garlic salt, and pepper over medium heat; bring to boil, stirring constantly until slightly thickened. Remove from heat. Stir in half of parmesan cheese.
- 3. In a large skillet, heat olive oil, add veggies and saute until tender-crisp.
- 4. Add wine to veggies, saute 2 minutes to cook off alcohol.
- 5. Add cream sauce and cooked pasta to veggies; stir well.
- 6. Pour mixture into prepared baking dish, sprinkle with remaining parmesan.Bake in preheated oven for 25 minutes.
- 7. Nutrition info--- 165 calories per serving 3.8g. fat (1.2g. saturated) 22mg cholesterol 251mg sodium 23.3g. carbs (2.1g dietary fiber 5.3g sugars) 9.3g protein
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