Vegetable Tetrazzini

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 saute mushrooms, zucchini, bell peppers, garlic, and onion in a large saucepan for about 5 min; stir in broccoli.
• 3 mix flour and stock. stir into saucepan with milk and wine. heat to boiling, and stir consantly until thickened, about 1-2 minutes.
• 4 add pasta, parmasan, nutmeg, salt and pepper.
• 5 pour pasta mixture into 2 quart casserole and bake, uncovered, until browned and bubbling, about 45 minute.