Vegetarian

Broccoli-Cauliflower Tetrazzini takes 30 minutes to prepare.

Broccoli-Cauliflower Tetrazzini takes 20 minutes to cook.

Broccoli-Cauliflower Tetrazzini makes 8 servings.

The ingredients for Broccoli-Cauliflower Tetrazzini are:

8 oz. uncooked whole wheat spaghetti, broken into thirds
1 (1-lb.) pkg. frozen broccoli, carrots and cauliflower
2 T. light whipped butter
3 T. all-purpose flour
2 cups skim milk
1/2 cup grated reduced-fat Parmesan cheese
Dash pepper
1 (4.5-oz.) jar sliced mushrooms, drained
2 T. grated reduced-fat Parmesan cheese

Here is how you make Broccoli-Cauliflower Tetrazzini:

Cook spaghetti as directed on package. Drain; rinse with hot water. Cover to keep warm; set aside.Cook vegetables until crisp-tender as directed on package. Drain; set aside.Meanwhile, heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick spray. Melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually add milk, cooking and stirring until well blended. Cook 6 to 10 minutes or until mixture boils and thickens, stirring constantly. Stir in 1/2 cup Parmesan cheese and the pepper.Spoon cooked spaghetti into greased baking dish. Top with cooked vegetables and sliced mushrooms. Pour milk mixture over mushrooms. Sprinkle with 2 tablespoons Parmesan cheese.Bake at 400°F. for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated.Makes 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user JDMROSA.

The nutritional information for Broccoli-Cauliflower Tetrazzini is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 263.6

• Total Fat: 5.8 g
• Cholesterol: 22.5 mg
• Sodium: 463.6 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 5.1 g
• Protein: 12.0 g