Creamy Garden Spaghetti

1. 1

   In a large skillet, saute broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from 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. Cook, stirring for 2 minutes or until thickened. Reduce heat to low; stir in cheeses until melted.

2. 2

   Add the vegetables and heat through. Drain the spaghetti and toss with the vegetable mixture. Serves 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.