Easy Pasta Primavera

EASY PASTA PRIMAVERA

2 Tbsp. cornstarch
1 3/4 cups chicken broth
1 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder or 2 cloves garlic, minced
2 cups broccoli florets
2 medium carrots, sliced (about 1 cup)
1 medium onion, cut into wedges
1 medium tomato, diced (about 1 cup)
1/2 of a 1 lb. package thin spaghetti, cooked and drained (about 4 cups)
3 Tbsp. grated Parmesan cheese

Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth. Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese. Makes 4 servings.