Creamy Garden Spaghetti



1/2 pound fresh broccoli -- broken into florets
1 1/2 cup sliced zucchini
1 1/2 cup fresh mushrooms
1 large carrot -- sliced
1 tablespoon olive oil or vegetable oil
8 ounces spaghetti -- uncooked
1/4 cup chopped onion
3 cloves garlic -- minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 teaspoonschicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese

1. In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside.
2. Cook spaghetti according to package directions. In another saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat to Low; stir in cheese until melted. Add the vegetables; heat through. Drain spaghetti; toss with vegetable mixture.

Makes 4 servings.

CDKitchen Recipe