Categories: Main Dish, Pasta Sauce, Vegetarian
Ingredients
- 1/2 lb fresh broccoli, cut into florets
- 1 1/2 cups sliced zucchini
- 1 1/2 cups sliced fresh mushrooms
- 1 large carrot, sliced
- 1 -2 tablespoon olive oil
- 8 ounces uncooked spaghetti
- 1/4 cup chopped onion
- 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
Directions
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In a large skillet, saute the broccoli, zucchini, mushrooms and carrots in oil until crisp-tender.
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Remove from heat and set aside.
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Cook spaghetti according to package directions.
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In another saucepan, saute onion and garlic in butter until tender.
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Stir in flour, bouillon, thyme, and basil until blended.
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Gradually add milk.
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Bring to a boil; cook and stir for 2 minutes or until thickened.
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Reduce heat to low; stir in cheeses until melted.
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Add the vegetables; heat through.
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Drain spaghetti; toss with vegetable mixture.
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Sprinkle with Parmesan cheese.
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Serve.