Instructions: 1. Add spaghetti to large pot of boiling water; cook until tender (3 to 5 minutes for fresh, 8 to 10 minutes for dry), Drain.

2. Meanwhile, in smaller pot steam broccoli until just crisp-tender, about 5 minutes; drain and set aside.

3. In non-stick skillet heat olive oil over medium heat. Saute garlic, mushrooms and bell pepper until tender. Add ham and saute 2 minutes more; set aside.

4. In small saucepan over medium heat, heat soup according to can directions, using 1/2 can water and 1/2 can milk.

5. In large serving bowl pour sauce over hot pasta; add broccoli, vegetable-ham mixture, Parmesan cheese and basil. Toss to combine thoroughly.

6. Serve.

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