Vegetable Skillet Tetrazzini

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

oz uncooked spaghetti

1/4

cup butter

package (8 oz) sliced fresh mushrooms (about 3 cups)

cups chopped fresh broccoli florets

medium red bell pepper, thinly sliced

clove garlic, finely chopped

tablespoon water

tablespoons Gold Medal® all-purpose flour

2 1/2

cups half-and-half

1/2

teaspoon salt

tablespoons sherry, if desired

2/3

cup shredded Parmesan cheese

Sliced almonds, if desired

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.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Toast the sliced almonds for sprinkling on top, if desired. Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Use a combination of cheeses in this dish, if desired. Blend in 1/2 cup shredded Cheddar, Swiss or your favorite cheese with the 1 cup half-and-half; stir until melted and smooth. Proceed as directed. Reduce Parmesan cheese to 2 tablespoons.

Nutrition Information:

1 Serving (1 Serving (1 1/2 Cups))

Calories 680

(Calories from Fat 320),

Total Fat 36g

(Saturated Fat 22g,
Trans Fat 1g),

Cholesterol 100mg;
Sodium 980mg;
Total Carbohydrate 66g

(Dietary Fiber 5g,
Sugars 11g),

Protein 24g;

Percent Daily Value*:

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.

Vegetable Skillet Tetrazzini

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens