Vegetable Tetrazzini

• 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

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.

mushrooms, zucchini, red bell pepper, onion, margarine, broccoli floret, flour, vegetable stock, milk, white wine, parmesan cheese, ground nutmeg, salt, pepper

Taken from www.food.com/recipe/vegetable-tetrazzini-208919 (may not work)