Spaghetti with Cream Sauce
Both of my sisters are real good cooks like
our Mom was. I got this one from sister Nan
in Wisconsin.
I made this one just about as soon as I got it,
and it was goooood. I think that Velveeta is
one of the 7 major food groups so I was naturally
drawn to this dish. I am also partial to thin
spaghetti so that is two pluses, and zucchini
is on my top-ten veggie list.
No health claims made for this recipe. Also, I think the
next time I make it, I am going to use a little more
zucchini than called for.
2 cups mushroom slices
1 cup halved zucchini slices
1 garlic clove, minced
2 tablespoons Margarine
1/3 cup half and half
1/2 pound Velveeta Pasteurized Process Cheese Spread, cubed
8 ounces spaghetti, cooked, drained
Saute vegetables and garlic in margarine until zucchini is
crisp-tender.
Reduce heat to low. Add half and half and Velveeta. Stir until
Velveeta is melted. Toss with hot spaghetti.
Makes 6 servings
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1 comment:
Very yummy! My family loved it!
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