Ingredients
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2 tablespoons cornstarch
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1 (14 ounce) can low sodium chicken broth (1 3/4 cups)
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1 teaspoon dried oregano leaves, crushed
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2 garlic cloves, minced
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2 cups broccoli florets
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2 medium carrots, sliced
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1 medium sweet onion, cut into wedges
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4 cups thin spaghetti, cooked and still hot
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3 tablespoons parmesan cheese, freshly grated
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1 medium roma tomato, diced
Instructions
- Mix cornstarch and 3/4 cup broth.
- Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepan.
- Heat to a boil and cover and cook over low heat 5-8 minutes or until vegetables are tender.
- Add the cornstarch mixture then cook and stir until mixture boils and thickens.
- Stir in tomato.
- Toss with spaghetti and top with the grated Parmesan cheese.