2 cups broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushoom 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, stirring occasionally.  Stir in spaghetti, heat through.  Yield 4 servings.