Whole Wheat Spaghetti w/Zucchini & Tomatoes

Easy, affordable, quick AND healthy!  What more could a girl ask for


1 box whole wheat spaghetti
1 1/2  boxes fat free chicken broth
1 28 oz can San Marzano tomatoes, whole & peeled
2 zucchini, chopped
1 bay leaf
1 teaspoon basil
1 teaspoon parsley
1/2 cup onion, chopped
2 cloves garlic, chopped
1 tablespoon butter


In a large saucepan bring fat free chicken broth to a boil and cook Spaghetti as directed.  In a large deep skillet heat oil and add in the onions and garlic. Saute until almost translucent. Next add in the zucchini and cook until brown. Removing just the tomatoes (not the liquid) and give them a coarse chop. Throw them into the skillet, add in salt/pepper, bay leaf, parsley, basil and butter. Let simmer stirring occasionally for 20 minutes. Add in 1 ladle of the pasta liquid to the tomato and zucchini mixture and give it a good stir. Serve spaghetti on a plate and top with tomato and zucchini. Enjoy!