This colorful pasta and vegetable toss is a great quick meal. It has such a special taste it's hard to believe it costs just pennies a serving.
INGREDIENTS (for 4 servings):
- 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.
Nutritional Analysis: One serving (prepared with low-fat cream of chicken soup, skim milk and nonfat Parmesan cheese topping) equals 238 calories, 425 mg sodium, 8 mg cholesterol, 43 g carbohydrate, 11 g protein, 2 g fat, 3 g fiber. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.© 2002 Reiman Media Group, Inc.