Ingredients

• 1 lb of Spaghetti Pasta(Unenriched Italian Pasta)

• 1½ cup Vegetable Broth

• 2 tbsp Butter

• 2 cloves Garlic

• 1 Onion

• 1 Zucchini

• 4-5 Carrots

• (You can add any additional vegetables that you wish!)

• Rosemary

• Thyme

• Parmesan Cheese

• Salt

• Fresh Ground Pepper

• Olive Oil

How to Prepare

1. Prep vegetables - Cut carrots, zucchini in halves, cut onion in thirds

2. Cut garlic (keep separate from vegetables)

3. Place a large cast iron pot on stovetop with medium heat

4. Pour olive oil to cover the bottom of pot and add vegetables

5. Stir well and add salt and pepper to the pot (do not cover pot with lid)

6. After 4-5 minutes, once vegetables are soft, add butter and garlic

7. Stir well and sprinkle 1 spring of rosemary and thyme

8. Once vegetables are cooked, turn heat off

9. Get stock and pasta ready and make sure you have a cover for top of pot tightly

10. Preheat oven to 400 degrees

11. Add stock and pasta to the pot with vegetables and cover the top

12. Place the pot in oven for 3-5 minutes

13. Stir well and place back in oven for about 10-12 minutes

14. Stir well, pour into dish and add grated parmesan cheese

15. Enjoy!