Vegetable Tetrazzini

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.

• Ready In: 1 hr 30 mins
• Serves: 8

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.