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Mushroom-Artichoke Tetrazzini

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Mushroom-Artichoke Tetrazzini Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
439
Calories from Fat
135
% Daily Value
Total Fat
15g
23%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
7mg
2%
Sodium
416mg
17%
Total Carbohydrates
60g
20%
Dietary Fiber
10g
40%
Sugars
8g
Protein
18g
Calcium
170mg
17%

Number of servings: 4

Calories per serving: 439

Preparation time: 20 min

Total time: 65 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

12 cup chopped onion

2 garlic cloves, minced

3 cups sliced mushrooms

1 (13 34-oz) can artichoke hearts, water packed, drained and sliced

1 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

14 tsp salt

1 tsp onion powder

14 tsp nutmeg

1 cup vegetable broth

3 tbsp flour

1 cup nonfat or 1% milk

12 cup white cooking wine

8 oz whole-wheat spaghetti pasta broken into 2-inch lengths, cooked according to directions without salt or fat

12 cup slivered blanched almonds

14 cup Parmesan cheese

Directions

Preheat oven to 350°F.

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add onion and garlic. Sauté 1 minute.

2. Add mushrooms and sauté 2 minutes.

3. Add artichoke hearts, salt-free seasoning, salt, onion powder, and nutmeg.

4. In a small bowl, combine broth with flour and add to the skillet with milk. Stir with a wire whisk 2 to 3 minutes or until mixture begins to thicken.

5. Add wine and stir. Remove from heat.

6. In a large bowl, combine hot cooked pasta with mushroom mixture. Spray a medium-size baking dish with nonstick cooking spray. Pour mushroom mixture into the dish. Top with almonds and cheese. Bake 45 minutes.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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