Creamy Garden Spaghetti

• 1/2 lb. fresh broccoli, broken into florets
• 1 1/2 c. sliced zucchini
• 1 1/2 c. sliced fresh mushrooms
• 1 large carrot, sliced
• 1 Tbsp. olive or vegetable oil
• 8 oz. spaghetti (uncooked)
• 1/4 c. chopped onion
• 3 garlic cloves, minced
• 2 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 2 tsp. chicken bouillon granules
• 1 tsp. dried thyme
• 2 c. milk
• 1/2 c. shredded Swiss cheese
• 1/2 c. shredded Mozzarella cheese

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

fresh broccoli, zucchini, mushrooms, carrot, olive, onion, garlic, butter, flour, chicken bouillon granules, thyme, milk, swiss cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69449 (may not work)