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.