Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings
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- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
camping
easy
main dish
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 2 tablespoons extra virgin olive oil
- ingredients
- 1/2 teaspoon red pepper flakes
- parmesan cheese for garnish
- 1 large sweet onion cut in julienne strips
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil chopped
- 4 1/2 cups vegetable broth (regular broth and not low sodium)
- 4 cloves garlic thinly sliced
- throw it all in the pot
- 12 ounces pasta (i used linguine)
- 1 can (15 ounces) diced tomatoes with liquid ( i used zesty red pepper
- Carbohydrate 43.814154375 g
- Cholesterol 0 mg
- Fat 13.439514375 g
- Fiber 4.10229989480972 g
- Protein 3.637955625 g
- Saturated Fat 1.84694575 g
- Serving Size 1 1 recipe (1415g)
- Sodium 4259.094875 mg
- Sugar 39.7118544801903 g
- Trans Fat 0.667677624999999 g
- Calories 297 calories
Directions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated ? I left about an inch of liquid in the bottom of the pot ? but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
