Ingredients
1/2 pound fresh broccoli, broken into florets1-1/2 cups sliced zucchini1-1/2 cups sliced fresh mushrooms1 large carrots, sliced1 tablespoon olive oil8 ounces uncooked spaghetti1/4 cup chopped onion3 garlic cloves, minced2 tablespoons butter2 tablespoons all-purpose flour1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules1 teaspoon dried thyme2 cups milk1/2 cup shredded Swiss cheese1/2 cup shredded part-skim mozzarella cheese
Preparation
In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside.
Cook spaghetti according to package directions. In a large 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; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.
