chillyfillmores
Emma Keys
12 oz spaghetti 1 zucchini, chopped 1 onion, sliced 2 cloves garlic, minced 1 tbsp olive oil 1 can (14 oz) diced tomatoes 2½ cups vegetable broth Salt and pepper to taste Fresh basil for garnish Grated Parmesan (optional)
Ingredients
01
Heat olive oil in a large pot over medium heat. Add sliced onion and garlic, sauté until soft and fragrant for about 3 minutes, stirring occasionally.
02
Stir in zucchini and cook for 2 minutes. Add diced tomatoes with their juice, vegetable broth, salt, and pepper. Mix well to combine ingredients.
03
Add uncooked spaghetti, pressing it down into the liquid. Bring to a boil, then reduce heat and simmer uncovered for 10-12 minutes, stirring often.
04
Cook until pasta is al dente and liquid has mostly absorbed, creating a light sauce. Stir to ensure nothing sticks to the bottom of the pot.
05
Remove from heat. Garnish with fresh basil and Parmesan if desired. Serve hot as a comforting, flavorful meal with minimal cleanup.