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Vegetable Skillet Tetrazzini

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

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  • Prep Time 25 min
  • Total Time 30 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
  • 2 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.
  • 3 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.
  • 4 Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
680
(
Calories from Fat
320),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
22g,
22%
Trans Fat
1g
1%
),
Cholesterol
100mg
100%;
Sodium
980mg
980%;
Total Carbohydrate
66g
66%
(Dietary Fiber
5g
5%
  Sugars
11g
11%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
70%;
Calcium
40%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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