VEGETABLE SKILLET TETRAZZINI
Try this meatless takeoff on Tetrazzini-it's a comforting supper for four that can be ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
- 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.
- 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.
- Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.
Nutrition Facts : Calories 680, Carbohydrate 66 g, Cholesterol 100 mg, Fat 6, Fiber 5 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 980 mg, Sugar 11 g, TransFat 1 g
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Siddhani Krishnapersadh
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Heather Forman
[email protected]I made this dish for a dinner party, and it was a big hit. Everyone loved the unique flavor combination. I especially liked the addition of artichoke hearts. They added a nice touch of sophistication to the dish.
Akash Moulik
[email protected]I'm not a huge fan of creamy sauces, but I loved the sauce in this dish. It was light and flavorful, and it didn't overpower the vegetables.
triumphrider
[email protected]This dish is a great way to use up leftover vegetables. I usually have a bunch of odds and ends in my fridge, and this recipe is a great way to use them up. It's also a great way to get your kids to eat their vegetables.
Natasha Merkousko
[email protected]I'm always looking for new and exciting vegetarian recipes, and this one definitely fits the bill. It's unique and delicious. I love the use of artichoke hearts and sun-dried tomatoes. They add so much flavor to the dish.
Abdurahman Omar
[email protected]This is one of my favorite vegetarian recipes. It's so flavorful and satisfying. I love the combination of vegetables and the creamy sauce. I often make a double batch so I have leftovers for lunch the next day.
Joe Mccallister
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it! I especially liked the fact that it can be made ahead of time. It made it so much easier to host the party.
AHAD Bepari
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the creamy sauce and the tender vegetables. I even got my picky eater to try artichoke hearts, and he liked them!
Danielle Robertson
[email protected]I'm not a big fan of mushrooms, but I loved them in this dish. They added a nice earthy flavor. I also liked the addition of sun-dried tomatoes. They gave the dish a bit of a tangy flavor.
Hakum Mangrio
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I usually serve it with a side of roasted vegetables.
Tsion Henok
[email protected]I love this recipe because it's so versatile. I've made it with different types of vegetables, and it's always delicious. It's also a great way to use up leftover vegetables.
Shesha Nemali
[email protected]This was my first time making tetrazzini, and it turned out great! The sauce was creamy and flavorful, and the vegetables were tender. I served it with a side of garlic bread, and it was a perfect meal.
Don Genny
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. It's easy to make and can be tailored to your liking. I often add extra vegetables, such as spinach or zucchini.
Alex Hady
[email protected]This recipe was a hit! The flavors were rich and creamy, and the vegetables were cooked perfectly. I especially loved the addition of artichoke hearts. Will definitely make this again.