- 2 cups broccoli florets
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 large carrot, julienned
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/8 teaspoon pepper
- 3 cups cooked spaghetti
- 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.