Pasta Primavera

From: An old index card file

Ingredients:
2 cups broccoli florets
1 can condensed cream of chicken or mushroom soup
1 large carrot, julienned
1/2 cup milk
1/4 cup Parmesan
1 garlic clove, minced
1/8 tsp pepper
3 cups cooked spaghetti

In a large saucepan, combine first seven ingredients. Cook uncovered over medium heat about 12 minutes. Stir in spaghetti, heat through. Serve.

Verdict:
Thumbs up! Easy, fast, and delicious! You can't get any better than that. I think this is a classic recipe that is perfect on those nights when you're trying to figure out what to make for dinner at the last minute - or even a yummy lunch! 

Pasta Primavera

From: Taste of Home

Ingredients:
2 cups broccoli florets
1 can condensed cream of chicken or 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 cups cooked spaghetti 

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.

One serving prepared with low-fat soup, skim milk and nonfat cheese:
238 calories
425 mg sodium
8 mg cholesterol
43 g carbohydrate
11 g protein
2 g fat
3 g fiber

 

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I'm not a huge fan of the taste of Parmesan cheese, so this was a little too much for me. BUT, it is super easy, and actually my kids have chowed down on it so it can't really get any better than that. I would have liked this a lot except for the Parmesan, so I would recommend it for others to try. I actually liked this recipe better.

Pasta Primavera

From: An email recipe list.

Ingredients:
1 can cream of chicken soup (10 3/4 oz)
1/2 cup water
3 Tbsp grated Parmesan cheese
1 Tbsp lemon juice
1/2 tsp dried basil leaves
1/8 tsp garlic powder
1/8 tsp pepper
1 package frozen vegetable combination (16 oz; broccoli, cauliflower, carrots)
4 cups hot cooked spaghetti

Mix soup, water, cheese, lemon juice, basil, garlic, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Serve over hot spaghetti.

What I did different from the recipe:
Nothing. Although I did use whole wheat spaghetti and regular spaghetti mixed together. Stephen didn't even notice. I'm so 007.

What I'll do different next time:
Nothing.

Verdict:
Thumbs up!! You can't get any easier than this recipe. It was so good too! Stephen said it would probably be good with chicken added too, which is true, but would take a bit more time to cook the chicken. I would definitely think that would taste good. A new regular in our house!

$$:
I was able to make this recipe for under $3. It only made enough for one night (i.e. we didn't have any leftovers!) but you still can't go wrong for meals that cost $1.50 per person.

Printable version:

Ingredients:
1 can cream of chicken soup (10 3/4 oz)
1/2 cup water
3 Tbsp grated Parmesan cheese
1 Tbsp lemon juice
1/2 tsp dried basil leaves
1/8 tsp garlic powder
1/8 tsp pepper
1 package frozen vegetable combination (16 oz; broccoli, cauliflower, carrots)
4 cups hot cooked spaghetti

Mix soup, water, cheese, lemon juice, basil, garlic, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Serve over hot spaghetti.