Macaroni and Cheese Primavera
1/2 lb. twist macaroni
1 8-oz. pkg. mushrooms
1/2 lb. spinach
1 medium onion
1 medium straight neck squash
1 medium tomato
2 tbsp olive oil
1/2 tsp chicken flavored instant boullion
1/4 tsp salt
1/4 tsp thyme
1 8-oz. pkg. velveeta cheese
Prepare pasta; drain and return to sauce pot.
Cut mushrooms into quarters, rinse and remove stems from spinach and
cut into 1/4 inch wide slices. Dice onions, cut squash into bite-size
chunks, cut tomato into 3/4 inch pieces.
In hot oil cook mushrooms and onions stirring occasionally. Add
squash, chicken boullion, salt and thyme, keep stirring until squash
is tender crisp. Into vegetable mixture stir spinach tomato and
shredded cheese and 1/2 cup water until cheese melts. Pour over cooked
macaroni.
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