Ingredients
2 cups fresh broccoli florets1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 large carrot, julienned1/2 cup milk1/4 cup grated Parmesan cheese1 garlic clove, minced1/8 teaspoon pepper3 cups cooked spaghetti
Preparation
In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.
