Bring a large pot of water to a boil.
Add 12 oz bow-tie (farfalle) pasta; boil 8 minutes.
Add 3 cups bagged fresh broccoli florets; boil 3 minutes or until pasta and broccoli are firm-tender; drain well.
In a blender, purée 1 can (10 3/4 oz) condensed Cream of Mushroom with Roasted Garlic soup, 1 jar (6 1/2 oz) pimientos and 3/4 cup 1% lowfat milk until smooth.
Scrape into pasta pot; bring to a boil. Remove from heat and add pasta, broccoli and 1/3 cup grated Parmesan cheese; toss to mix.
Cal 593 Pro 20 Car 79 Fiber 5
Fat 6 (saturated fat) 2 Chol 9
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