Taste of Home
Creamy Garden Spaghetti
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1/2 pound fresh broccoli, broken into florets
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1-1/2 cups sliced zucchini
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1-1/2 cups sliced fresh mushrooms
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1 large carrots, sliced
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1 tablespoon olive oil
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8 ounces uncooked spaghetti
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1/4 cup chopped onion
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3 garlic cloves, minced
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules
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1 teaspoon dried thyme
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2 cups milk
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1/2 cup shredded Swiss cheese
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1/2 cup shredded part-skim mozzarella cheese
Directions
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1.
In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside.
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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.
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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.
Nutrition Facts
1 cup: 512 calories, 20g fat (11g saturated fat), 52mg cholesterol, 492mg sodium, 61g carbohydrate (13g sugars, 5g fiber), 22g protein.
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