PASTA PRIMAVERA

• 2 cups broccoli florets
• 1 can low-fat Cream of Chicken soup
• 1 large carrot, cut into match stick slices
• 1/2 cup fat-free milk
• 1/4 nonfat Parmesan cheese topping
• 1 garlic clove, minced
• 1/8 tsp pepper
• 3 cups cooked spaghetti

In a large saucepan, combine all of the ingredients except the spaghetti. Cook uncovered over medium heat until the veggies are tender, about 12 to 15 minutes. Stir in cooked spaghetti. Heat thoroughly.

4 servings, 4 POINTS each