Vegetarian Tetrazzini Recipe

8 servings

Ingredients:

8 ounces mushrooms, sliced

1 cup each: sliced zucchini, red bell pepper, broccoli florets

1/2 cup chopped onion

1-2 tablespoons margarine or butter

1 3/4 cups reduced-sodium vegetable broth

1 cup fat-free milk

1/2 cup dry white wine or fat-free milk

2 tablespoons flour

1 pound thin or regular spaghetti, cooked

1/4 cup grated Parmesan cheese

1/4 teaspoon each ground nutmeg, salt and pepper

Method:

Saute vegetables in margarine in large saucepan until tender, 8 to 10 minutes. Add broth and milk and heat to boiling. Stir in combined wine and flour, boil, stirring until thickened, about 1 minute (sauce will be very thin). Mix with remaining ingredients in 2-quart casserole or baking dish. Bake, uncovered, at 350 degrees until hot and lightly browned, 30 to 40 minutes.

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