Try this meatless takeoff on Tetrazzini—it's a comforting supper for four that can be ready in 30 minutes.
Vegetable Skillet Tetrazzini
- Prep Time 25 min
- Total 30 min
- Servings 4
- Ingredients 13
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
Instructions
-
Step1In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
-
Step2Meanwhile, 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.
-
Step3In 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.
-
Step4Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.
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 1/2Tips from the Betty Crocker Kitchens
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