2 cups vegetable broth
1 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
2 cups fresh broccoli florets
2 medium carrots, slivered
1 medium red onion, cut in wedges
2 tablespoons cornstarch
1 medium tomato, diced
4 cups hot cooked spaghetti (about 1/2 lb dry)

Preparation Instructions:

Heat 1 cup broth, oregano and garlic powder in saucepan until boiling. Add broccoli, carrots and onion. Cover; cook at gentle boil for 5 minutes.

Add mixture of remaining broth and cornstarch. Heat to a boil, stirring often. Reduce heat to low; simmer 5 minutes.

Stir in tomato. Toss with spaghetti. Sprinkle with grated Parmesan cheese, if desired.