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In a large pan, combine the pasta and vegetable broth. Bring to a boil.
Add olive oil, minced garlic, oregano, and basil. Stir well.
Cook until the pasta is al dente and most of the broth is absorbed, about 10-12 minutes.
Remove from heat and stir in the shredded cheese until melted and creamy.
Season with salt and pepper to taste. If desired, garnish with chopped parsley.
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