For those of you who have read my prior posts, know that my daughter Brianna is a vegetarian. It has been challenging creating for a kid that claims to be a vegetarian, but does not like a variety of vegetables. As Chris Rock said in his stand up, "It is like being a trickless magician." So with that said, I have been thinking of dishes that she does like, and losing the meat.....hence today's dish, Vegetarian Tettrazini. Luckily, Brianna really liked it.
I used the following:
* Whole Wheat Rotelle Pasta
* Parmesan Cheese
* Mozzarella Cheese
* Light Cream
* Garden Vegetable Broth
* Broccoli Florets
* Tomatoes
* Flour
* Butter
Preheat your oven to 425 degrees and grease your favorite baking dish.
Boil the water for pasta. Sprinkle some salt into the water. Add the pasta once water starts to boil. Once done, drain and let sit in the colander.
Add a can of Garden Vegetable broth and a quart of light cream to the pan and stir.
Add 2-3 scoops of butter and continue to stir.
Let the mixture simmer before adding broccoli florets tomatoes.
Mix 3 tablespoons of flour with water until smooth. Add to your mixture to give it a thicker consistency.
Let simmer while stirring.
Spoon in a layer of Rotelle pasta, add the vegetable mixture over the pasta, then add a layer of Parmesan and Mozzarella cheese. Continue this process until you have 3 layers.
Let bake for 30-40 minutes or until golden brown.
Allow this dish to stand for 10-15 minutes before serving.
Enjoy!
Judy says, "I read all of your wonderful food that you make. Did you ever think of opening a restaurent? It always sounds delicious. I used to work at the bakery with your Dad...he is a wonderful man as you know. His office was two doors down from mine. Such a gentleman. Keep up the good work with all the food."
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