Friday, December 8, 2017

creamy garden spaghetti

It had been a while since I'd pulled out my Hershey Relief Society cookbook so I pulled it out and found a few recipes to try.  I love remembering these friends as I prepare the recipes.  This creamy garden spaghetti is delicious.  I wanted something with lots of veggies because of all the endless Christmas goodies in the house.

creamy garden spaghetti (Natalie from Hershey Relief Society Cookbook 2008)
1/2 pound fresh broccoli, broken into florets
1 1/2 cups sliced mushrooms
1 large carrot, sliced
1 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons flour
2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
2 tablespoons butter
sauted chicken, optional

In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender.  Remove from the heat and set aside.  Cook spaghetti according to package directions.  In another saucepan, saute onion and garlic in butter until tender.  Stir in the flour, bouillon and thyme until blended.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat to low; stir in cheeses until melted.  Add the vegetables, heat through.  Drain spaghetti, toss with vegetable mixture.

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