This restaurant favorite is a cinch to make at home. The veggies get great flavor because they cook in the sauce, and the whole dish is ready to serve in just 35 minutes!
1 can (10 3 / 4 ounces) condensed cream ® Campbell's chicken broth (regular, 98% fat or Healthy Request ®)
1 / 2 cup water
3 c. soup. grated Parmesan cheese
1 teaspoon soup. lemon juice
1 tsp soup. chopped fresh basil leaves or 1 tsp tea. dried basil leaves, crushed
1 Tbsp. chopped fresh parsley or 1 teaspoon dried parsley flakes
3 cloves garlic, minced
1 / 4 tsp. black pepper
4 cups chopped vegetables (broccoli, cauliflower and carrots)
1 / 2 package. (8 ounces) spaghetti, cooked and drained
Directions
1. Heat soup, water, 2 tablespoons cheese, lemon juice, basil, parsley, garlic, black pepper and vegetables, a 12-inch skillet over medium fire. Reduce the heat to low. Cover and cook 15 minutes or until vegetables are tender, stirring occasionally.
2. Add the spaghetti in a pan and stir to coat. Sprinkle with remaining cheese.
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