Creamy Garden Spaghetti

1/2 lb. fresh broccoli florets

1 1/2 c. sliced zucchini
1 1/2 c. fresh mushrooms, sliced
1 large carrot, peeled & sliced
1 Tbsp. olive oil

8 oz. uncooked spaghetti

1/4 c. chopped onion
3 garlic cloves, minced (I usually use garlic powder instead)
2 Tbsp. butter
2 Tbsp. flour
2 tsp. Chicken bouillon
1 tsp. Thyme
2 c. milk
1 c. shredded mozarella

In a large skillet, saute the broccoli, zucchini, mushrooms & carrot in oil until crisp-tender. Remove from heat & set aside.

Cook spaghetti.

In another saucepan, saute onion & garlic in butter until tender. Stir in flour, bouillon & thyme until blended. Add a little milk, stir until smooth. Add a little more, stir until smooth. Continue until all the milk has been added and you have no flour lumps. Bring to boil; cook & stir 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Add to veggies, heat through. Drain spaghetti and toss it all together.

I got this recipe from ApronGirls.blogspot.com, Love it!!! So yummy! I didn't have chicken bouillon, so I used a cup of chicken stock and only one cup of milk instead of 2 cups. I bet it would delicious either way :)