Creamy Garden Spaghetti

• 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 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

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.

broccoli, zucchini, mushrooms, carrots, olive oil, spaghetti, onion, garlic, butter, flour, vegetable bouillon, thyme, milk, swiss cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/creamy-garden-spaghetti/ (may not work)