• 1/2 cup water per person
  
• 1 vegetable bouillion cube per person
  
• 1 onion per person, chopped
  
• 1 clove garlic per person, minced
  
• 1 carrot, sliced
  
• Fresh bazil, Oregano, and thyme to taste (or dried)
  
• About 8 mushrooms (app. 1/2 of a package?), quartered
  
• Enough Angel Hair Pasta to Satisfy (I usually assume that one 16 oz. package will feed 3 hungry people)
  

I had to share this particular recipe that my daughter dreamed up.
Since so many of our family come and go at dinner time, this recipe
makes it easier to cook just the right amount.

In a saucepan, put the water, herbs, and the bouillon cube over a medium
heat. When the mixture is bubbling, dump the veggies in. I let the whole
concoction cook for about 15-20 minutes, adding water when the pan begins to
dry up. The longer the onion cooks, the less pungent the taste is. I've
done this recipe with all kinds of veggies in place of the the mushrooms and
carrots, so adapt it to your taste.

I suppose, looking at it again, that this recipe would be a bit like the
four-onion sauces that you can find in some Italian restaurants, but without
all of the butter.