Combine the olive oil, oregano, and minced garlic in a small microwave-safe bowl. Cover with wax paper, and microwave at HIGH for 1 minute.
Bring water to a boil in a large stockpot. Add spaghetti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain. Return to pot. Stir in the garlic mixture and broth. Cook over medium heat 4 minutes or until broth is absorbed, stirring constantly. Stir in parsley.
Delicious and simple. I used only 2 cloves of garlic, because 4 cloves seemed excessive to me. It was satisfying with dried parsley, but I'll definitely try fresh parsley next time. Served with a simple tarragon chicken.
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