One Pot Loaded Veggie Pasta

🧂 Ingredients

• 1 pound spaghetti or linguine
• 14 ounces chicken or vegetable broth
• 2 cups water
• 6 ounces tomato paste
• 1 tsp oregano
• 1 ⁄2 tsp dried basil
• 1 ⁄4 tsp black pepper
• 1 ⁄4 tsp salt
• 1 ⁄2 tsp red pepper flakes
• 14 ounces fire roasted diced tomatoes

  do not strain
• 1 zucchini

  cut in half lengthwise and then into bite size moon shapes
• 8 ounces mushrooms

  sliced
• 1 yellow squash

  cut in half lengthwise and then into bite size moon shapes
• 1 ⁄2 pound asparagus

  ends trimmed and cut into 1 inch pieces
• 1 onion

  slices thinly
• 3 garlic cloves

  minced
• 1 TBS olive oil
• Parmesan cheese to garnish

Instructions

• 1 In a large stock pot, add water, broth, and tomato paste; whisk to combine. Turn
  heat to medium, and add spaghetti to the pot followed by oregano, basil, pepper,
  salt, red pepper flakes, zucchini, mushrooms, yellow squash, asparagus, onions,
  and garlic. Add diced tomato with liquid from can. Drizzle olive oil over the
  top. Cover, turn heat to high and bring to a boil.
• 2 Boil for 5 minutes, stirring to combine occasionally. Turn heat down to simmer;
  simmer for 15-20 minutes, stirring occasionally, or until spaghetti is cooked al
  dente.
• 3 Serve and garnish with Parmesan cheese and salt and pepper to taste.

Nutrition Info