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Vegetable Skillet Tetrazzini

Vegetable Skillet Tetrazzini
  • 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.

No nutrition information available for this recipe
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