Vegetable Tetrazzini

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.

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Nutrient	Quantity
Total fats	62.8063 g
Protein	24.8524 g
Carbohydrates	95.914 g
Energy	973.9873 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7195 g
Water	1246.1758 g
Aspartic acid	1.7364 g
Calcium, Ca	345.1087 mg
Lutein + zeaxanthin	9.678 g
Fiber, total dietary	19.9687 g
Carotene, beta	724.9278 g
Niacin	16.0869 mg
Vitamin A, RAE	84.5582 g
Arginine	1.6055 g
Riboflavin	0.6998 mg
Fatty acids, total polyunsaturated 15:0	0.0039 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0152 g
Glutamic acid	3.7393 g
Sodium, Na	1512.0352 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0409 g
Total lipid (fat)	62.8063 g
Manganese, Mn	3.7613 mg
Fructose	1.1493 g
Proline	0.6321 g
Fatty acids, total saturated 16:0	5.7341 g
Fatty acids, total saturated 8:0	4.0198 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0155 g
Sucrose	2.2618 g
Choline, total	67.9736 mg
Sugars, total	31.7957 g
Serine	0.8136 g
Fatty acids, total saturated 10:0	3.2218 g
Fatty acids, total saturated 18:0	3.1835 g
Vitamin B-6	1.4492 mg
Selenium, Se	41.2804 g
Ash	9.2343 g
Vitamin D	40.8233 IU
Fatty acids, total saturated 18:1 undifferentiated	2.9931 g
Pantothenic acid	6.0146 mg
Phenylalanine	0.7348 g
Copper, Cu	1.2479 mg
Betaine	0.1312 mg
Thiamin	0.4344 mg
Retinol	7.8 g
Methionine	0.2447 g
Iron, Fe	7.9005 mg
Carbohydrate, by difference	95.914 g
Phosphorus, P	754.91 mg
Folate, total	146.0202 g
Tocopherol, gamma	0.0406 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	27.1875 g
Alanine	0.8744 g
Cholesterol	4 mg
Valine	0.8825 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.1577 g
Glycine	0.7744 g
Carotene, alpha	320.1637 g
Glucose (dextrose)	7.4779 g
Fatty acids, total saturated 14:0	10.2702 g
Zinc, Zn	5.9257 mg
Isoleucine	0.6489 g
Fatty acids, total saturated 12:0	25.4223 g
Fatty acids, total polyunsaturated	1.8779 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.1305 g
Tocotrienol, alpha	0.0369 mg
Vitamin A, IU	1554.1815 IU
Folate, DFE	146.0202 g
Tryptophan	0.1588 g
Vitamin C, total ascorbic acid	27.4799 mg
Phytosterols	15.27 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.023 g
Fatty acids, total saturated 6:0	0.3457 g
Campesterol	4.5359 mg
Tyrosine	0.522 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	8.3708 g
Fatty acids, total saturated	52.2666 g
Histidine	0.3521 g
Fatty acids, total monounsaturated	3.0556 g
Threonine	0.6517 g
Folate, food	146.0202 g
Vitamin D (D2 + D3)	0.9072 g
Cryptoxanthin, beta	0.5068 g
Vitamin D2 (ergocalciferol)	0.9072 g
Vitamin E (alpha-tocopherol)	1.0014 mg
Magnesium, Mg	220.9899 mg
Lysine	0.7362 g
Potassium, K	2195.8881 mg
Cystine	0.2089 g
Fluoride, F	1.0766 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1 cup	552	13.296	57.216
Salt	0.5 teaspoon	0	0	0
White wine	0.5 cup	0	0	0
Spaghetti	16 ounces	140.6135	31.3432	2.5855
Onion	0.5 cup	32	7.472	0.08
Parmesan cheese	0.25 cup	74	8	1
Mushroom	8 ounces	77.1106	15.3994	1.1113
Zucchini	1	2.31	0.3421	0.044
Vegetable stock	1.75 3/4	19.3375	3.5968	0.2707
Red bell pepper	1 cup	0	0	0
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
flour	2 tablespoons	72.285	15.8257	0.2804
Garlic Clove	2	0	0	0
margarine	1 tablespoon	0	0	0
broccoli floret	1 cup	0	0	0