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Vegetable Skillet Tetrazzini

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  • Prep 25 min
  • Total 30 min
  • Servings 4
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Try this meatless takeoff on Tetrazzini—it's a comforting supper for four that can be ready in 30 minutes.
Updated Aug 8, 2011
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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
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

680 Calories, 36g Total Fat, 24g Protein, 66g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
680
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
22g
108%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
980mg
41%
Potassium
680mg
19%
Total Carbohydrate
66g
22%
Dietary Fiber
5g
22%
Sugars
11g
Protein
24g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
70%
70%
Calcium
40%
40%
Iron
20%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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