1/2 lb broccoli florets

1 cup sliced zucchini

1 cup sliced fresh mushroom

1 cup thinly sliced carrot

1 tablespoon olive oil

8 ounces spaghetti

1/4 cup chopped onion

3 cloves minced garlic

2 tablespoons butter

2 tablespoons flour

3 tablespoons chicken bouillon

1 teaspoon thyme

2 cups milk

1/2 cup shredded Swiss cheese

1/2 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

In large skillet, sauté broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.  Set aside.  

Cook spaghetti according to package directions.  

In another saucepan, sauté onion and garlic in butter for 30 seconds. Stir in flour, bullion and thyme.  Slowly add milk, bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low; stir in cheeses.   Add vegetables; heat through.  Drain spaghetti; toss with vegetable mixture.

4  Servings