Vegetable Tetrazzini

Ingredients

• 8 ounces sliced mushrooms
• 1 medium zucchini, sliced
• 1 cup red bell pepper, sliced
• 1/2 cup onion, chopped
• 2 -4 garlic cloves
• 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