Ingredients:
1/2 lb fresh broccoli, cut into florets
1 1/2 cups sliced zucchini
1 1/2 cups sliced fresh mushrooms
1 large carrots, sliced
1 -2 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onions
3 cloves garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried basil
2 cups milk
1/2 cup shredded swiss cheese
1/2 cup shredded mozzarella cheese
2 tablespoons parmesan cheese
Directions:
In a large skillet, saute the broccoli, zucchini, mushrooms and carrots in oil until crisp-tender.
Remove from heat and set aside.
Cook spaghetti according to package directions.
In another saucepan, saute onion and garlic in butter until tender.
Stir in flour, bouillon, thyme, and basil 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; heat through.
Drain spaghetti; toss with vegetable mixture.
Sprinkle with Parmesan cheese.
Serve.
Servings: 4
Time preparation: 60 min.
Time total: 72 min.