"Olive" Garden Pasta

This is what DH dubbed our dinner tonight (it's really only garden pasta).  He thought that it tasted like something from the Olive Garden. So, from now on, we will call this "Olive" Garden Pasta!

"Olive" Garden Pasta
2 Tbs Olive Oil
4 cloves garlic minced (I LOVE when a recipe calls for lots of garlic)
1 medium zucchini, finely diced (ok, I just cut it in quarters the long way and then sliced it)
1 small yellow onion, finely chopped
1 carrot, finely chopped (see note on zucchini)
2 bay leaves
1/2 cup veggie broth
1 28oz can diced tomatoes (I actually only used 1 14 oz can b/c that seemed like a lot of tomatoes)
salt and pepper to taste
Parsley
1 pound pasta cooked (we used gluten free)

Heat a deep skillet or pot over medium heat (I actually used my wok for this- my stock pot lid fits on my wok). Add oil and garlic and saute until the garlic sizzles.  Add zucchini, onion, carrot, and bay leaf. Cover and cook 5 minutes or until zucchini is tender and onion is translucent. Remove cover, add broth. Stir, add tomatoes, salt and pepper and parsley (I had dried parsley and I just shook some into the sauce).  Bring to a boil. Reduce heat to low and simmer until ready to serve. 

So this was super yummy and I thought of adding broccoli and I am kind of glad that I didn't- this was just fine.  Oh, wait, I did add something.  A splash of red wine.  I can't make a tomato sauce for pasta without adding red wine so I did add that splash of red wine. When I asked DH what you would change/add to tonights dinner he said, "more of it."  I actually think we do not have leftovers of this!