Print Options

 
 
 Print
Creamy Garden Spaghetti Recipe

Creamy Garden Spaghetti Recipe

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 Sparks, Nevada
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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 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.
  • 3. Reduce heat to low; stir in cheeses until melted. Add the vegetables; 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.