Altered slightly from beingnutritious.com/vegetable-tetrazzini/
Prep Time 30minutes mins
Cook Time 35minutes mins
Total Time 1hour hr 5minutes mins
Course Main Course
Cuisine American, Italian
Servings 6
Ingredients
8 oz Uncooked Whole Wheat Pasta
1 tablespoon Olive Oil
1 medium Onion chopped
1 medium Red Bell Pepper chopped
8 oz Mushrooms sliced
4 cups Zucchini/ Yellow Squash quartered lengthwise, and sliced
1 cup Green Peas
1 can No Added Salt Chickpeas drained and rinsed or 1 cup Pre-cooked Chickpeas
1 tsp – 1 tbsp minced Garlic to taste
1 tablespoon Italian Seasoning or Oregano
½ teaspoon Ground Pepper
1 ½ cup Homemade Vegetable Broth
1 ½ cup Plain Nonfat Yogurt
2 ½ tablespoon All Purpose Flour
3 tablespoon Parmesan Cheese
1 cup cheddar cheese
Instructions
Preheat oven to 350° F.
Cook the pasta al dente, according to package directions. Drain and set aside.
Heat the oil in a large skillet over medium heat.
Add the onions, and sauté until translucent, about 5 minutes.
Add the bell pepper, mushrooms, zucchini, and peas and continue cooking until the vegetables are soft, and beginning to brown, about 10 minutes.
Meanwhile, make the sauce by whisking the vegetable broth, yogurt, flour, and cheese together in a bowl.
When the vegetables are soft, stir in the chickpeas, garlic, Italian seasoning, and ground pepper, and cook for another minute.
Turn the heat to low and slowly pour in the yogurt mixture.
Stir frequently, while bringing the mixture to a simmer.
Simmer for 1-2 minutes, until the sauce has thickened a bit.
Add the cooked pasta to the vegetables, and combine.
Pour into a 9 x 13 casserole dish, sprayed with cooking spray if desired.
If you like, sprinkle a little more cheese and Italian seasoning on top.
Bake uncovered until browned and bubbly, about 30-45 minutes.