Ingredients

• 4 cups Vegetable Broth
• 1 pound Spaghetti
• 2 cups Cherry Tomatoes, halved
• 1 Yellow Onion, thinly sliced
• 2 Garlic Cloves, minced
• 5 Fresh Basil Leaves
• 1/2 teaspoon Crushed Red Pepper Flakes
• Salt and Black Pepper to taste
• 1/4 cup Parmesan Cheese, grated for serving

Directions

1. In a large Dutch oven combine the vegetable broth, spaghetti, tomatoes, onion, garlic, basil, and crushed red pepper flakes; bring the mixture to a boil over medium-high heat; cover and reduce the heat to medium
2. Cook and stir frequently until all the liquid has been absorbed and the pasta is fully cooked, 13-15 minutes; season with salt and pepper
3. Serve with grated parmesan cheese on top