Creamy Spaghetti With Veggies

• 12 lb broccoli floret
• 1 cup sliced zucchini
• 1 cup sliced fresh mushrooms
• 1 cup thinly sliced carrot
• 1 tablespoon olive oil
• 8 ounces spaghetti
• 14 cup chopped onion
• 3 cloves minced garlic
• 2 tablespoons butter
• 2 tablespoons flour
• 3 tablespoons chicken bouillon
• 1 teaspoon thyme
• 2 cups milk
• 12 cup shredded swiss cheese
• 12 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

1. In lg skillet, saute broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.
2. Set aside.
3. Cook spaghetti according to pkg directions.
4. In another saucepan, saute onion and garlic in butter for 30 seconds.
5. Stir in flour, boullion and thyme.
6. Slowly add milk, bring to a boil.
7. Cook and stir for 2 minutes.
8. Reduce heat to low; stir in cheeses.
9. Add vegetables; heat through.
10. Drain spaghetti; toss with vegetable mixture.

broccoli floret, zucchini, mushrooms, carrot, olive oil, spaghetti, onion, garlic, butter, flour, chicken bouillon, thyme, milk, swiss cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/creamy-spaghetti-with-veggies-32588 (may not work)