Creamy Garden Spaghetti Recipe

4.5 3 8
Creamy Garden Spaghetti Recipe
Creamy Garden Spaghetti Recipe photo by Taste of Home
Publisher Photo

Creamy Garden Spaghetti Recipe

Read Reviews
4.5 3 8
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat. Yield: 4 servings.
Originally published as Creamy Garden Spaghetti in Taste of Home June/July 2001, p39

Nutritional Facts

1 cup: 512 calories, 20g fat (11g saturated fat), 52mg cholesterol, 492mg sodium, 61g carbohydrate (13g sugars, 5g fiber), 22g protein.

Popular Videos

  • 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
  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.
Originally published as Creamy Garden Spaghetti in Taste of Home June/July 2001, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Garden Spaghetti

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
PrplMonky5 User ID: 6612040 269606
Reviewed Jul. 17, 2017

"My husband and I thought this was just ok. We left out the mushroom, personal preference, so I added in a bit more carrot. The only chicken bouillon granules I could find were sodium-free, so I think that affected the overall taste. I've never seen bouillon granules that had sodium in it. The vegetables took a LONG time to get tender. I probably should have added in more oil because the vegetables were starting to sear before getting tender. I didn't have the pan up too high, it just took that long to cook. I followed the directions to a T, but at the end, after sitting a few moments while I pulled out some bowls, the sauce thickened up even further, to the point that it was basically one big block and difficult to "toss to coat" like it says in the last step. Maybe I let it cook too long? The thickness, combined with the bland flavor, and taking a long time for the veggies to cook, I probably won't be making this again."

MY REVIEW
cxps User ID: 6523407 87836
Reviewed Apr. 25, 2014

"This is a great dinner. My 6 year old didn't ask how many bites she ate everything on her plate. I also want to say thank you for making the sauce. I won't use a recipe that calls for any cream soup."

MY REVIEW
vewebber58 User ID: 998755 37124
Reviewed Jul. 31, 2013

"We loved this.....full of vegetables, and the creamy sauce is so good. With the cheese and milk, you get enough protein that you don't need meat, although we did have it with baked chicken, (to satisfy a son who is offended if anything suggests a vegetarian meal). We all thought this was delicious, and it will now be a stand-by I'll make often!"

Loading Image