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Creamy Garden Spaghetti

 Creamy Garden Spaghetti
I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. —Karrie Fimbres
4 ServingsPrep/Total Time: 30 min.


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


  • In a large skillet, saute the broccoli, zucchini, mushrooms and
  • carrot in oil until crisp-tender. Remove from the heat and set
  • aside.
  • Cook spaghetti according to package directions. In a large 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.
  • Reduce heat to low; stir in cheeses until melted. Add the vegetables;

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Creamy Garden Spaghetti (continued)

Directions (continued)

  • cook until heated through. Drain spaghetti; Add to vegetable
  • mixture; toss to coat. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 512 calories, 20 g fat (11 g saturated fat), 52 mg cholesterol, 492 mg sodium, 61 g carbohydrate, 5 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.