2 cups campbell's ready to use 25% less salt beef broth (or vegetable broth for vegans/vegetarians)
1/4 tsp garlic powder
2 cups broccoli florets
1 tsp bay leaves dried and crushed
2 medium carrots slivered
1 medium red onion cut into wedges
1 tbsp cornstarch
1 medium tomato diced
4 cups spaghetti hot and cooked
1. Heat 1 1/4 cups broth, oregano, and garlic powder in saucepan until boiling. Add broccoli, carrots and onion. Cover; cook at gentle boil for 5 minutes.
2. Add mixture of remaining broth and cornstarch. Heat to a boil, stirring often. Reduce heat to low; simmer 5 minutes.
3. Stir in tomato. Toss with spaghetti. Sprinkle with grated parmesan cheese, if desired.
Per serving: 280 Calories, 1 g fat, 58 g Carbohydrates, 5 g Fibre, 495 mg sodium, 10 g protein, 6 % RDI Calcium
You can change the type of broth you use if you want. I also use whole grain spaghetti instead, which changes the nutritional value slightly.