Serves: 4
Total Calories: 596

1/2 pound fresh broccoli, broken into florets
1 1/2 cups sliced zucchini
1 1/2 cups sliced fresh mushrooms
1 large carrot, sliced
1 tablespoon olive or vegetable oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter or margarine
3 tablespoons flour
2 teaspoons chicken bouillon granules
1/2 teaspoon dried thyme
2 cups milk
1/4 cup white wine, or 1/4 cup more milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese

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

Cook spaghetti according to package directions. In another saucepan, sauté onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended. Gradually add the milk and wine. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low; stir in cheeses until melted. Do not boil. Add vegetables; heat through. Drain spaghetti; toss with vegetable mixture.


Fun Fact: In search of adventure as a young man, Teddy Roosevelt returned to the Dakota Territory again and again to live the life of a cowboy, explore, invigorate his body, and renew his spirit. He later wrote: “I would not have been president had it not been for my experiences in North Dakota.” Today, the colorful North Dakota badlands provides the scenic backdrop to the Theodore Roosevelt National Park which memorializes the 26th president for his enduring contributions to the conservation of our nation's resources. The area was first established as a Memorial Park in 1947. It gained National Park status in 1978.

Nutritional Facts:

Serves: 4
Total Calories: 596
Calories from Fat: 213

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