Vegetable Skillet Tetrazzini

Try this meatless takeoff on Tetrazzini—it's a comforting supper for four that can be ready in 30 minutes. ...MORE + LESS -

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

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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.