RECIPE FROM "SANDY'S
Creamy Garden Spaghetti
1/2 pound fresh broccoli, broken into florets
1-1/2 cups sliced zucchini
1-1/2 cups sliced fresh mushrooms
1 large carrot, sliced
1 tablespoon olive or vegetable oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
In a large skillet, saute the broccoli, zucchini, mushrooms and carot in oil until crisp-tender. Remove from the heat and set aside.
Cook spaghetti according to package directions.
In another 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 and cook 2 or 3 minutes, or until thickened.
Reduce heat to low, stir in cheeses until melted. Add the veggies and heat through
Drain spaghetti, toss with vegetable mxture.