Light Garden Spaghetti
A light and creamy vegetable spaghetti sauce packed with broccoli, carrots, and mushrooms, perfect for a nutritious, family-friendly meal with cheesy goodness and savory flavors.
Ingredients
- 10 oz. frozen chopped broccoli, thawed and drained ⓘ
- 1/2 lb. carrots or zucchini, cooked ⓘ
- 1/4 cup chopped onion ⓘ
- 1 clove garlic, chopped ⓘ
- 3 Tbsp. diet margarine ⓘ
- 1/4 cup flour ⓘ
- 1 tsp. chicken bouillon ⓘ
- 1/2 tsp. thyme ⓘ
- 2 cups skim milk ⓘ
- 6 slices Lite-line American or Swiss cheese ⓘ
- 1 jar (2 1/2 oz.) mushrooms ⓘ
Instructions
- In a large saucepan, cook and stir onion and garlic in margarine.
- Stir in flour, chicken bouillon, and thyme.
- Gradually add milk, stirring constantly.
- Cook over medium heat until the mixture thickens.
- Add cheese and stir until melted.
- Add broccoli, cooked carrots or zucchini, and mushrooms, then heat through.
- Serve over hot cooked spaghetti.
Nutrition & Diet Analysis (per serving)
766
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).