Light Garden Spaghetti

Name: Light Garden Spaghetti
Ingredients: 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained; 1/2 lb. carrots or zucchini, cooked; 1/4 c. chopped onion; 1 clove garlic, chopped; 3 Tbsp. diet margarine; 1/4 c. flour; 1 tsp. chicken bouillon; 1/2 tsp. thyme; 2 c. skim milk; 6 slices Lite-line American or Swiss cheese; 1 jar (2 1/2 oz.) mushrooms; 1/2 lb. spaghetti, cooked

12 ingredients

7 steps

Ingredients

1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1/2 lb. carrots or zucchini, cooked
1/4 c. chopped onion
1 clove garlic, chopped
3 Tbsp. diet margarine
1/4 c. flour
1 tsp. chicken bouillon
1/2 tsp. thyme
2 c. skim milk
6 slices Lite-line American or Swiss cheese
1 jar (2 1/2 oz.) mushrooms
1/2 lb. spaghetti, cooked

Directions

1

In large saucepan cook and stir onion and garlic in margarine. Stir in flour, bouillon and thyme.
2

Gradually add milk.
3

Over medium heat cook and stir until thick.
4

Add cheese and stir until melted.
5

Add broccoli, carrots and mushrooms; heat through.
6

Serve over hot cooked spaghetti.
7

Calories per serving: 260; fat 7 g.