Pork and pasta tetrazzini

Yield: 4 servings

Measure Ingredient
8 ounces Spaghetti
8 ounces Frozen pork shoulder trimmed of fat; cut in 1\" strips
½ cup Frozen chopped sweet red peppers
1 cup Frozen pearl onions
1 cup Sliced mushrooms
1 cup Frozen whole kernel corn
1 cup Frozen sliced green beans
2 \N Cloves garlic; minced
¼ cup All-purpose flour
½ teaspoon Dried thyme
1½ cup Skim milk
¾ cup Shredded nonfat; (or lowfat) sharp Cheddar cheese
¼ cup Grated Parmesan cheese
1 teaspoon Paprika

Cook the spaghetti in a large pot of boiling water according to the package directions. Drain well and transfer to a large bowl.

Preheat the oven to 350'F. Coat a 13" x 9" baking dish with no-stick spray.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the pork, peppers, and onions. Cook, stirring, for 5 minutes, or until the pork is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip.

Add the mushrooms, corn, beans, and garlic. Cook, stirring, for 5 minutes, or until the vegetables soften. Add the flour and thyme. Cook, stirring, for 2 minutes.

Gradually add the milk, stirring constantly. Cook for 2 minutes, or until the sauce thickens. Pour into the bowl with the spaghetti.

Add the Cheddar and Parmesan. Toss well to coat the spaghetti with the sauce. Spoon into the prepared baking dish. Sprinkle with the paprika. Bake for 20 minutes, or until bubbly.

NOTES : A creamy sauce and a bounty of vegetables make this casserole comforting and colorful. It's an ideal Sunday supper and a snap to make.

For convenience, you may want to cut the pork shoulder into cubes and freeze in 8-ounce portions. This will thaw in just minutes in the microwave.

Recipe by: Prevention's Freezer Cookbook - From the Freezer Posted to EAT-LF Digest by SuzyWert@... on Jun 8, 1999, converted by MM_Buster v2.0l.

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