Veggie Tetrazzini

Teresa Jacobson

By
@foundmyzen

Great vegetarian dish! So good your meat-eaters won't miss the meat! Filling, and only 165 calories per serving!


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Comments:

Serves:

10

Prep:

40 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 Tbsp
cornstarch
2 1/2 c
skim milk
1 1/2 c
chicken or vegetable broth
1 tsp
garlic salt
1/4 tsp
black pepper
1/2 c
parmesan cheese, divided
4 Tbsp
white wine
8 oz
fresh mushrooms, sliced
7 oz
artichoke hearts, canned or frozen
1/2 c
tomato, diced
1 c
broccoli florets, chopped
1 c
vidalia onion, large dice
1/2 c
carrot, diced
1 Tbsp
olive oil
4 oz
pimento, diced
8 oz
spaghetti noodles

Directions Step-By-Step

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

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy