3/4 pkg. (16 oz.) spaghetti
3 tbsp. olive/salad oil
1 garlic clove, sliced
1 bunch broccoli, chopped
1 sm. red pepper, cut into strips
4 oz. cheese spread, cubed
1 c. milk
1/4 c. grated Parmesan cheese
1/2 tsp. dried oregano

Prepare spaghetti. In a medium skillet over medium-high heat, in olive oil; cook garlic until lightly browned. With slotted spoon, discard garlic. Add broccoli and red pepper and cook, stirring constantly, until coated with oil. Add 1/4 cup water. Reduce heat to medium; cover and cook until broccoli is tender crisp, stirring occasionally. Reduce heat to low; add cheese spread, milk, Parmesan and oregano, and cook, stirring constantly, until cheese melts and mixture is blended. To serve: Drain spaghetti, place in serving bowl. Pour cheese sauce over spaghetti, carefully tossing to mix well. Serve immediately. Yield: 4 servings.