8 oz. Angel hair pasta or whole wheat thin spaghetti, broken into 1 in. pieces

1 tbsp. Oil (optional)

1 can (14.5 oz) Diced tomatoes or 2 cups of fresh diced tomatoes

1/2 Onion, white, chopped

10 cups Vegetable stock

3 Garlic cloves, peeled

1 Mexican zucchini, diced

1 Lime, cut into quarters

In a medium pot get your vegetable stock boiling hot and set aside.

While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.

Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.

Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.

Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.

Serve with a wedge of lime so everyone can add as much lime juice as they like.

To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown stirring constantly, about 3 minutes. Continue with the rest of the recipe as written.