- 4 ounces thin spaghetti
- 1/2 cup Italian salad dressing
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 1/3 cup 1/4-inch-thick sliced carrot
- 1/4 cup sliced fresh mushrooms
- 1 tablespoon chopped fresh parsley, or to taste
- 1/2 cup milk
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese, or to taste
- 1 tablespoon slivered almonds
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.
- Heat Italian dressing in a large skillet over medium-low heat; cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture; cook and stir until tender, about 5 minutes more.
- Mix milk and mayonnaise together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture; cook until heated through, 1 to 2 minutes.
- Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.