A simple yet satisfying meal at any time of year.  

•  2 tablespoons canola oil 
• 2 cloves garlic, minced
• 1 medium white onion, diced
• 1 package vermicelli, angel hair or capellini pasta
• 1 can tomato sauce (8 oz) 
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt 
• Dash pepper
• 1 cup vegetable broth 
• 2 cups water
• 2 zucchini, diced

Place oil in large skillet on medium heat until hot. Cook garlic and onion for one minute. Break pasta in half and lay in skillet with onions and garlic to brown for 2-3 minutes. Add tomato sauce and stir. Add cumin, paprika, salt and pepper. Stir in vegetable broth and water. Add zucchini and cover over medium heat for 15-20 minutes. Uncover and add more seasonings as desired. Serve warm.

Hint:

To give this dish kick add in 2-3 chopped chipotle chiles in adobo sauce with zucchini.