Creamy Garden Spaghetti

READY IN: 1hr 12mins
Recipe by ratherbeswimmin'

Yum Scrum!!

Top Review by LUVMY2BOYS

This was really good! I saw this recipe on Light & Tasty website & am glad to have a chance to review it. I don't like mushrooms but I used diced turkey pepperoni-gave it a nice spicy kick. I used whole wheat angel hair pasta & no thyme-used oregano instead. I used reduced fat mozzarella but didn't have enough, so I used some reduced fat feta. Next time I'm going to use a little less flour as the white sauce was kinda of thick, but the taste was great. A little black pepper sprinkled on top livened things up. Thanks for sharing!!

Ingredients Nutrition

Directions

  1. In a large skillet, saute the broccoli, zucchini, mushrooms and carrots in oil until crisp-tender.
  2. Remove from heat and set aside.
  3. Cook spaghetti according to package directions.
  4. In another saucepan, saute onion and garlic in butter until tender.
  5. Stir in flour, bouillon, thyme, and basil until blended.
  6. Gradually add milk.
  7. Bring to a boil; cook and stir for 2 minutes or until thickened.
  8. Reduce heat to low; stir in cheeses until melted.
  9. Add the vegetables; heat through.
  10. Drain spaghetti; toss with vegetable mixture.
  11. Sprinkle with Parmesan cheese.
  12. Serve.

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