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.
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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