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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A variation on a recipe I found in 1001 Lowfat Vegetarian Recipes This recipe can be made with as much or as little garlic as you want. The amount listed is the amount I usually use. The original had no garlic, and it didn't taste right to me. Ingredients:
8 ounces sliced mushrooms |
1 medium zucchini, sliced |
1 cup red bell pepper, sliced |
1/2 cup onion, chopped |
2 -4 garlic cloves |
1 -2 tablespoon margarine or 1 -2 tablespoon butter |
1 cup broccoli floret, cooked until just barely tender |
2 tablespoons flour |
1 3/4 cups vegetable stock |
1 cup skim milk |
1/2 cup dry white wine or 1/2 cup skim milk |
16 ounces spaghetti, cooked |
1/4 cup parmesan cheese |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Saute mushrooms, zucchini, bell peppers, garlic, and onion in a large saucepan for about 5 min; stir in broccoli.
3. Mix flour and stock. Stir into saucepan with milk and wine. Heat to boiling, and stir consantly until thickened, about 1-2 minutes.
4. Add pasta, parmasan, nutmeg, salt and pepper.
5. Pour pasta mixture into 2 quart casserole and bake, uncovered, until browned and bubbling, about 45 minute.
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