2 c. broccoli florets
1 can cream of chicken or mushroom soup
1 large carrot (julienne)
1/2 c. milk
1/4 c. parmesan cheese
1 garlic clove
1/8 tsp. pepper
3 c. cooked spaghetti

In a saucepan, combine all ingredients except spaghetti. Cook uncovered over medium heat until vegetables are tender (approximately 12 minutes). Stir in spaghetti. Heat through.