Creamy Spaghetti With Veggies
- Ready In:
- 28mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄2 lb broccoli floret
- 1 cup sliced zucchini
- 1 cup sliced fresh mushrooms
- 1 cup thinly sliced carrot
- 1 tablespoon olive oil
- 8 ounces spaghetti
- 1⁄4 cup chopped onion
- 3 cloves minced garlic
- 2 tablespoons butter
- 2 tablespoons flour
- 3 tablespoons chicken bouillon
- 1 teaspoon thyme
- 2 cups milk
- 1⁄2 cup shredded swiss cheese
- 1⁄2 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
directions
- In lg skillet, saute broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.
- Set aside.
- Cook spaghetti according to pkg directions.
- In another saucepan, saute onion and garlic in butter for 30 seconds.
- Stir in flour, boullion and thyme.
- Slowly add milk, bring to a boil.
- Cook and stir for 2 minutes.
- Reduce heat to low; stir in cheeses.
- Add vegetables; heat through.
- Drain spaghetti; toss with vegetable mixture.
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Reviews
-
I used half and half (needed to use it up) for half of the milk amount. I also doubled the recipe which worked out well and it made a ton! My teen boys thought it was great and took leftovers in their thermos for lunch today. It thickened up a lot in the fridge so I just added a little milk to make it creamy again when I heated it up. Thanks MizzNezz!
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!