 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. —Karrie Fimbres Sparks, Nevada Ingredients:
1/2 pound fresh broccoli, broken into florets |
1-1/2 cups sliced zucchini |
1-1/2 cups sliced fresh mushrooms |
1 large carrots, sliced |
1 tablespoon olive oil |
8 ounces uncooked spaghetti |
1/4 cup chopped onion |
3 garlic cloves, minced |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules |
1 teaspoon dried thyme |
2 cups milk |
1/2 cup shredded swiss cheese |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside.
2. 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.
3. 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. Yield: 4 servings.
|
|