Light Garden Spaghetti - cooking recipe

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

Preparation

In large saucepan cook and stir onion and garlic in margarine. Stir in flour, bouillon and thyme.
Gradually add milk.
Over medium heat cook and stir until thick.
Add cheese and stir until melted.
Add broccoli, carrots and mushrooms; heat through.
Serve over hot cooked spaghetti.
Calories per serving: 260; fat 7 g.