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Vegetable Skillet Tetrazzini

Name: Vegetable Skillet Tetrazzini
Prep time: 25 min
Total time: 30 min
Yield: 4
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 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

Prep 25 min
Total 30 min
Servings 4

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

September 8, 2011

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 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

Steps

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.