2 c. broccoli florets
1 can (10-3/4 oz) condensed cream of chicken or mushroom soup, undiluted
1 large carrot, julienned
1/2 c. milk
1/4 c. grated Parmesan cheese
1 garlic clove, minced
1/8 tsp. pepper
3 c. 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.