Summer Spaghetti

Ingredients:

• 2 Tbsp. vegetable oil
• 1 medium zucchini, sliced
• 1 c. broccoli flowerets
• 2 c. fresh mushrooms, sliced
• 1 c. fresh peas
• 1 tsp. salt
• 1/2 tsp. minced garlic
• 8 oz pkg. spaghetti - cooked and drained

Cheese Sauce

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 c. milk
• 1 chicken bouillon cube
• 1/2 c. shredded Cheddar cheese
  

Directions:

1. In large skillet heat oil, cook vegetables with seasonings, stirring constantly until tender-crisp. Cover and keep warm.
2. For cheese sauce: melt butter: blend in flour, stir until smooth.
3. Gradually add milk, stir until thickened and bubbly.
4. Stir in bouillon and cheese; stir until melted.
5. Pour cheese sauce over vegetables. Heat through
6. Serve over spaghetti.