Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 516.09 Kcal (2161 kJ) | ||
| Calories from fat | 156.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.35g | 27% | |
|---|---|---|---|
| Cholesterol | 35.97mg | 12% | |
| Sodium | 535.93mg | 22% | |
| Potassium | 1112.25mg | 24% | |
| Total Carbs | 64.47g | 21% | |
| Sugars | 11.32g | 45% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 27.16g | 54% | |
| Vitamin C | 83.8mg | 140% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 4mg | 22% | |
| Calcium | 528.2mg | 53% | |
| Amount Per 100 g | |||
| Calories | 119.66 Kcal (501 kJ) | ||
| Calories from fat | 36.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 27% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 12% | |
| Sodium | 124.26mg | 22% | |
| Potassium | 257.89mg | 24% | |
| Total Carbs | 14.95g | 21% | |
| Sugars | 2.62g | 45% | |
| Dietary Fiber | 1.36g | 23% | |
| Protein | 6.3g | 54% | |
| Vitamin C | 19.4mg | 140% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 22% | |
| Calcium | 122.5mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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