Veggie Tetrazzini

Teresa Jacobson


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

★★★★★ 1 vote
40 Min
25 Min


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2 Tbsp
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

How to Make Veggie Tetrazzini


  • 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.
  • 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.
  • 3In a large skillet, heat olive oil, add veggies and saute until tender-crisp.
  • 4Add wine to veggies, saute 2 minutes to cook off alcohol.
  • 5Add cream sauce and cooked pasta to veggies; stir well.
  • 6Pour mixture into prepared baking dish, sprinkle with remaining parmesan.Bake in preheated oven for 25 minutes.
  • 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

Printable Recipe Card

About Veggie Tetrazzini

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

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