1 can cream of chicken or 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 tsp. pepper
3 cup cooked spaghetti
Directions
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.
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