Spaghetti With Cream Sauce

Recipe Ingredients

2 cups	474ml	Mushroom slices
1 cup	237ml	Halved zucchini slices
1		Garlic clove - minced
2 tablespoons	30ml	Parkay Margarine
1/3 cup	78ml	Half-and-half
1/2 lb	227g / 8oz	Velveeta Pasteurized Process Cheese Spread - cubed
8 oz	227g	Spaghetti - cooked, drained

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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