Creamy Garden Spaghetti Recipes

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CREAMY GARDEN SPAGHETTI



Creamy Garden Spaghetti image

I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. -Karrie Fimbres Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound fresh broccoli, broken into florets
1-1/2 cups sliced zucchini
1-1/2 cups sliced fresh mushrooms
1 large carrots, sliced
1 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • 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 a large 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; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.

Nutrition Facts : Calories 512 calories, Fat 20g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 492mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.

CREAMY GARDEN SPAGHETTI



Creamy Garden Spaghetti image

Make and share this Creamy Garden Spaghetti recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb fresh broccoli, cut into florets
1 1/2 cups sliced zucchini
1 1/2 cups sliced fresh mushrooms
1 large carrot, sliced
1 -2 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried basil
2 cups milk
1/2 cup shredded swiss cheese
1/2 cup shredded mozzarella cheese
2 tablespoons parmesan cheese

Steps:

  • In a large skillet, saute the broccoli, zucchini, mushrooms and carrots in oil until crisp-tender.
  • Remove from heat and set aside.
  • Cook spaghetti according to package directions.
  • In another saucepan, saute onion and garlic in butter until tender.
  • Stir in flour, bouillon, thyme, and basil 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.
  • Sprinkle with Parmesan cheese.
  • Serve.

Nutrition Facts : Calories 609.9, Fat 23.6, SaturatedFat 12, Cholesterol 58.2, Sodium 566.1, Carbohydrate 77, Fiber 12, Sugar 7.6, Protein 27.7

CREAMY GARDEN SPAGHETTI



Creamy Garden Spaghetti image

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Nutritional Facts Serves

DREAMY GARDEN SPAGHETTINI



Dreamy Garden Spaghettini image

When tomatoes are not at their prime, baking caramelizes them and brings out the sugar, making them as sweet as summer's best.

Yield Makes 4 servings

Number Of Ingredients 11

8 ripe plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon sugar
Freshly ground black pepper, to taste
1/4 cup loosely packed whole, small flat-leaf parsley leaves
1 tablespoon drained tiny capers
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
12 ounces dried spaghettini
1/4 pound snow peas, blanched
1 bunch arugula, rinsed and patted dry (for garnish)

Steps:

  • 1. Preheat the oven to 250°F. Meanwhile, line a baking sheet with foil. Place the tomatoes, cut-side up, on the foil. Drizzle with the olive oil and sprinkle with the sugar and pepper. Roast in the oven for 1 1/2 hours. Remove from the oven and place the tomatoes and their juices in a large bowl.
  • 2. Add the parsley, capers, lemon zest, and lemon juice to the tomatoes; toss gently.
  • 3. Bring a large pot of salted water to a boil. Cook the spaghettini until just tender, drain and add it to the tomato mixture. Toss well.
  • 4. Toss the snow peas with the hot pasta and tomatoes. Serve in shallow bowls, garnished with arugula.

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