INGREDIENTS
1 lb
spaghetti
14 oz
vegetable broth
2 cups
water
6 oz
tomato paste
1 tsp
oregano
1/2 tsp
basil
1/4 tsp
pepper
1/4 tsp
salt
1/2 tsp
pepper flakes
14 oz
tomatoes
1
zucchini
8 oz
mushrooms
1
squash
1/2 lb
asparagus
1
onion
3
garlic cloves
1 Tbs
olive oil
1 serving
parmesan cheese to garnish