pork tetrazzini

serves 4-6

this is a good recipe to make when you need to clean out the fridge. use whatever vegetables you want - sauteed mushrooms would also be good. chicken or turkey can be used in place of the pork.

8 oz whole wheat spaghetti
1/4 cup butter
1/4 cup flour
1 1/2 cup chicken broth
1 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
3/4 cup parmesan cheese, divided
1 tablespoon olive oil
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 yellow onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup frozen peas
2 cups cubed cooked pork
1/2 cup seasoned bread crumbs (i used crushed croutons)
salt and pepper, to taste

preheat oven to 350. cook spaghetti in boiling salted water for 1 minute less than stated on the package directions. drain well and put spaghetti in a greased 8x8 baking dish. in a medium saucepan, saute carrots, celery, and onion in olive oil until onions are translucent. add to spaghetti along with the red bell pepper and peas. spread the vegetables around to evenly distribute. melt butter in the same saucepan. whisk in flour, add garlic powder and red pepper flakes. add chicken broth and milk, whisking to prevent lumps. bring to a boil. reduce heat and simmer for 3-4 minutes or until thickened, stirring occasionally. stir in 1/2 cup parmesan cheese. taste the sauce and adjust seasonings if needed. pour over the spaghetti and vegetables. add the cubed pork. sprinkle remaining cheese and bread crumbs over the top. bake for 45-60 minutes. let cool for 5-10 minutes before serving.