Pasta Primavera - cooking recipe

Ingredients

1 c. chopped onion
4 cloves garlic, chopped
2 Tbsp. plus 2 Tbsp. fat-free chicken broth
2 (15 oz. each) cans tomato sauce
4 Tbsp. honey
2 tsp. crushed dried oregano
2 tsp. crushed dried basil
pinch of white pepper (optional)
1 large red pepper, cut in 1-inch strips
1 1/2 c. sliced mushrooms
1 1/2 c. yellow summer squash or zucchini, cut in thin sticks 1 1/2-inches long
1 1/2 c. carrots, cut in thin sticks 1 1/2-inches long
1 1/2 c. small broccoli florets
2 Tbsp. plus 1 Tbsp. balsamic vinegar
3/4 c. peas
10 oz. whole grain pasta, cooked
1/4 c. chopped green onion
2 Tbsp. chopped fresh parsley

Preparation

In a medium saucepan, cook onion and garlic in 2 tablespoons broth 5 to 7 minutes or until softened over medium-high heat. Add tomato sauce, honey, oregano, basil and white pepper.
Bring to a boil, reduce heat and simmer gently for 20 minutes.