Veggie Tetrazzini Recipes

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VEGGIE TETRAZZINI



Veggie Tetrazzini image

Great vegetarian dish! So good your meat-eaters won't miss the meat! Filling, and only 165 calories per serving!

Provided by Teresa Jacobson

Categories     Pasta

Time 1h5m

Number Of Ingredients 16

2 Tbsp cornstarch
2 1/2 c skim milk
1 1/2 c chicken or vegetable broth
1 tsp garlic salt
1/4 tsp black pepper
1/2 c parmesan cheese, divided
4 Tbsp white wine
8 oz fresh mushrooms, sliced
7 oz artichoke hearts, canned or frozen
1/2 c tomato, diced
1 c broccoli florets, chopped
1 c vidalia onion, large dice
1/2 c carrot, diced
1 Tbsp olive oil
4 oz pimento, diced
8 oz spaghetti noodles

Steps:

  • 1. Preheat oven to 375 degrees F. Lightly spray a 2-3 qt. baking dish with nonstick spray. Break pasta into thirds and prepare pasta al dente according to package directions.
  • 2. Whisk together cornstarch, milk, broth, garlic salt, and pepper over medium heat; bring to boil, stirring constantly until slightly thickened. Remove from heat. Stir in half of parmesan cheese.
  • 3. In a large skillet, heat olive oil, add veggies and saute until tender-crisp.
  • 4. Add wine to veggies, saute 2 minutes to cook off alcohol.
  • 5. Add cream sauce and cooked pasta to veggies; stir well.
  • 6. Pour mixture into prepared baking dish, sprinkle with remaining parmesan.Bake in preheated oven for 25 minutes.
  • 7. Nutrition info--- 165 calories per serving 3.8g. fat (1.2g. saturated) 22mg cholesterol 251mg sodium 23.3g. carbs (2.1g dietary fiber 5.3g sugars) 9.3g protein

FRESH VEGETABLE TETRAZZINI



Fresh Vegetable Tetrazzini image

I found this recipe many years ago in a little booklet. I changed it up and used fresh vegetables and a homemade alfredo sauce instead of the jarred. It is really good and rather quick to put together. This is my go to dish when we need something good, fast and filling. You can add any veggies your family likes and whatever pasta...

Provided by Angela Gray

Categories     Pasta Sides

Number Of Ingredients 13

8 oz dried fettucine or spaghetti , broken
1/2 head of fresh broccoli
3 carrots, julienned
2 Tbsp margarine
3 Tbsp all purpose flour
2 1/2 c milk
1/2 c grated parmesan
1/4 tsp salt
1/4 tsp ground pepper
1 pkg fresh mushrooms, washed and sliced
1 c panko bread crumbs
3/4 c almonds, slivered
1/3 c grated parmesan cheese for the top !

Steps:

  • 1. Pre-heat oven to 400 degrees and grease a 3 quart rectangular dish. I use a 13x9
  • 2. Cook pasta according to directions, drain and set aside. Just to al'dente stage !
  • 3. Steam the broccoli and carrots till just tender. They will cook more in the casserole later !
  • 4. Sautee the sliced mushrooms in a little butter until just tender and have changed color.
  • 5. Set aside the veggies and start the cheese sauce. In a medium sauce pan melt the butter and stir in the flour.Slowly add the milk. Cook and stir frequently over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more and then remove from heat. Stir in the parmesan , salt and pepper.
  • 6. In the prepared pan toss pasta with a half a cup of the cheese sauce. Spread pasta evenly around the pan, top with vegetables and mushrooms.Top with the 1/2 cup of grated parmesan. Pour remaining cheese sauce over the top.
  • 7. Sprinkle the top with grated parmesan, panko bread crumbs and almonds. * melt 2 TBS. Butter and mix in with 1 cup of Panko crumbs. Sprinkle on top of the casserole , then sprinkle with slivered almonds.
  • 8. Bake covered for 10 min. then uncover and bake 10 more. Watch the almonds, they burn easily uncovered. It should be bubbly and hot now.
  • 9. I serve this as a main dish but it can just as easily be a side dish. You can also make this up a day ahead and just stick it in the oven when ready to bake. Just adjust heating time accordingly.

VEGGIE TETRAZZINI



Veggie Tetrazzini image

Super simple and super good! Feel free to experiment with veggie combinations. Use about 4 cups total between veggies and/or vegan chicken.

Provided by Wish I Could Cook

Categories     One Dish Meal

Time 45m

Yield 6 pieces, 6 serving(s)

Number Of Ingredients 10

1/2 lb whole wheat spaghetti
5 ounces vegan chicken, cubed (two pieces, can use more)
2 medium red bell peppers, chopped
2 cups fresh portabella mushrooms, cubes
8 ounces frozen chopped broccoli
2 cups vegetable broth
4 ounces vegan cream cheese
1/4 cup flour
3 tablespoons nutritional yeast
1 tablespoon olive oil

Steps:

  • Cook spaghetti until al dente and drain.
  • While spaghetti is cooking, saute the veggies and vegan chik'n in olive oil until tender.
  • While veggies are cooking bring broth to a boil, wisk in flour (I usually turn the flour into a slurry first to avoid lumps) add the vegan cream cheese and nutrional yeast. Stir and heat throughly. Salt and pepper to taste.
  • When everything is all cooked, stir everything together and pack into a greased 9x9 pan.
  • Bake for 25 minutes.
  • Let cool for 5-10 minutes to set up.
  • Enjoy with some garlic bread!

Nutrition Facts : Calories 219, Fat 3.6, SaturatedFat 0.5, Sodium 19.5, Carbohydrate 40.3, Fiber 4.1, Sugar 2.9, Protein 10.6

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 20

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
  • Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
  • Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
  • Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  • Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

VEGETABLE TETRAZZINI



Vegetable Tetrazzini image

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.

Provided by Angela0322

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 350 degrees.
  • Saute mushrooms, zucchini, bell peppers, garlic, and onion in a large saucepan for about 5 min; stir in broccoli.
  • Mix flour and stock. Stir into saucepan with milk and wine. Heat to boiling, and stir consantly until thickened, about 1-2 minutes.
  • Add pasta, parmasan, nutmeg, salt and pepper.
  • Pour pasta mixture into 2 quart casserole and bake, uncovered, until browned and bubbling, about 45 minute.

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