Spaghetti with Broccoli and Mushrooms

Spaghetti with Broccoli and Mushrooms 1 pound uncooked spaghetti 2 (10 ounce) packages frozen chopped broccoli 2 (4.5 ounce) cans sliced mushrooms, drained 1/2 cup butter 1 tablespoon salt 2 teaspoons ground black pepper 1 cup grated Parmesan cheese 2 teaspoons lemon juice 1 teaspoon garlic powder 1 teaspoon dried basil Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well. Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot. Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.