(by Shirley McNevich)
1/4 cup butter
1 envelope Lipton recipe secrets vegetable soup
2 TBSP grated Parmesan cheese + extra for sprinkling
1 1/2 cups milk
1 1/2 tsp. flour
8oz. of linguine OR spaghetti (cooked and drained according to package directions--do NOT rinse)
In a saucepan over medium heat add butter--melt. Add soup mix and flour--stir. Slowly add milk--cook/stir until boiling, then turn heat back to simmer. Simmer and stir until vegetables are tender and mixture thickens. Remove from heat--add 2 TBSP Parmesan cheese--stir to mix. Pour the sauce over the drained pasta--toss to coat. When serving, top with extra Parmesan cheese if you wish.
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