Creamy Garden Spaghetti

We made this for dinner tonight, and it was delicious! Even Sophie gobbled two mashed-up bowls of it. I found the recipe a long time ago in a Taste of Home magazine. It is alot of work and 4 hands are better than two for this one, but well worth the time and dirty dishes!!

Creamy Garden Spaghetti

1/2 lb. fresh broccoli, cut in florets 2 T. butter/margarine
1 1/2 c. sliced zuchinni 2 T. flour
1 1/2 c. sliced fresh mushrooms 2 T. Chicken boullion granules
1 large carrot sliced 1 tsp. dried thyme
1 T. olive oil 2 c. milk
8 oz. uncooked spaghetti 1/2 c. shredded swiss cheese
1/4 c. chopped onion 1/2 c. mozzarella cheese
3 garlic cloves minced

In a large skillet saute broccoli, zuchinni, mushrooms, and carrots in oil until crisp-tender. Remove from heat and set aside. Cook spaghettis according to package directions. In another saucepan, saute onion and garlic in butter until tender. Stir in the flour, boullion, and thyme until blended. Gradually add milk. Bring to boil; cook and stir for 2 minutes (or until thickened). Reduce heat to low; stir in cheeses until melted. Add the veggies; heat through. Drain spaghetti and toss with veggie mix. Serves 4.