Spaghetti with Broccoli and Mushrooms

1 pound uncooked spaghetti

2 (10 ounce) packages frozen chopped broccoli

2 (4.5 ounce) cans sliced mushrooms, drained

½ 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.