California Vegetable Spaghetti

• 4 ounces thin spaghetti
• 1/2 cup Italian salad dressing
• 1/2 cup broccoli florets
• 1/2 cup cauliflower florets
• 1/3 cup 1/4-inch-thick sliced carrot
• 1/4 cup sliced fresh mushrooms
• 1 tablespoon chopped fresh parsley, or to taste
• 1/2 cup milk
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese, or to taste
• 1 tablespoon slivered almonds

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.
2. Heat Italian dressing in a large skillet over medium-low heat; cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture; cook and stir until tender, about 5 minutes more.
3. Mix milk and mayonnaise together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture; cook until heated through, 1 to 2 minutes.
4. Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.

thin spaghetti, italian salad dressing, broccoli florets, cauliflower florets, carrot, mushrooms, fresh parsley, milk, mayonnaise, parmesan cheese, almonds

Taken from www.allrecipes.com/recipe/239301/california-vegetable-spaghetti/ (may not work)