veggie tetrazzini
(1 rating)
Great vegetarian dish! So good your meat-eaters won't miss the meat! Filling, and only 165 calories per serving!
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(1 rating)
yield
10 serving(s)
prep time
40 Min
cook time
25 Min
method
Bake
Ingredients For veggie tetrazzini
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2 Tbspcornstarch
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2 1/2 cskim milk
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1 1/2 cchicken or vegetable broth
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1 tspgarlic salt
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1/4 tspblack pepper
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1/2 cparmesan cheese, divided
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4 Tbspwhite wine
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8 ozfresh mushrooms, sliced
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7 ozartichoke hearts, canned or frozen
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1/2 ctomato, diced
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1 cbroccoli florets, chopped
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1 cvidalia onion, large dice
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1/2 ccarrot, diced
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1 Tbspolive oil
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4 ozpimento, diced
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8 ozspaghetti noodles
How To Make veggie tetrazzini
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1Preheat 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.
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2Whisk 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.
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3In a large skillet, heat olive oil, add veggies and saute until tender-crisp.
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4Add wine to veggies, saute 2 minutes to cook off alcohol.
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5Add cream sauce and cooked pasta to veggies; stir well.
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6Pour mixture into prepared baking dish, sprinkle with remaining parmesan.Bake in preheated oven for 25 minutes.
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7Nutrition 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
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Categories & Tags for Veggie Tetrazzini:
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