1. Heat 2 tablespoons of the evoo in a large pot. Cook onions for 5 minutes.
2. Add garlic, zucchini, mushrooms and cook for 3 minutes.
3. Add wine, boiling water, tomatoes, tomato paste, oregano, salt, pepper and pasta and bring to a boil.
4. Cover with a lid and reduce heat to medium. Cook for 20 minutes, stirring once to prevent the pasta from sticking.
5. Stir in the remaining 1 tablespoon of evoo and parsley and serve sprinkled with parmesan cheese.
Go to full version of