CAMPBELL'S PASTA PRIMAVERA

1 (10 3/4 oz) can reduced fat condensed cream of chicken soup
1/2 cup water
3 tbsp grated parmesan cheese
1 tbsp lemon juice
1/2 tsp dried basil leaves, crushed
1/8 tsp garlic powder
1/8 tsp pepper
1 (16 oz) bag frozen vegetable combination (broccoli, cauliflower, carrots)
4 cups hot cooked spaghetti

In a skillet mix soup, water, cheese, lemon juice, basil, garlic powder, pepper and vegetables. Over medium heat, heat to a boil.

Cover and cook over low heat 5 minutes or until vegetables are tender, stirring occasionally.

Toss with spaghetti and serve.

Servings: 4
Source: Campbell's Soup Flyer