5-6 zucchini, chopped into small pieces or rounds
2 cups vegetarian broth
1 1/2 tablespoons fresh mint, finely chopped
1 lb. pasta
oregano, basil, garlic, and salt to taste
Begin cooking pasta according to package directions. As pasta cooks on another burner, heat about 1 tablespoon of oil in a large pan or pot. Once oil is hot, add zucchini and saute over medium heat, gently browning the squash. (You may need to add more oil as the squash absorbs it.) Once the squash begins to brown, add all spices except salt and saute another 2 minutes. Then, add broth and bring the sauce to a boil. Add salt. Simmer over low heat for 15-20 minutes, until sauce is thickened. Add the cooked pasta and mix well, then serve.