Pasta Primavera - cooking recipe

Ingredients

1 c. chopped onion
4 chopped garlic cloves
2 Tbsp. plus 2 Tbsp. fat-free chicken broth
2 (15 oz.) no salt tomato sauce
4 Tbsp. honey
2 tsp. crushed dried oregano
2 tsp. crushed dried basil
pinch of white pepper
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 very 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 cooked pasta
1/4 c. chopped green onions
2 Tbsp. chopped fresh parsley

Preparation

In medium saucepan, cook onion and garlic in 2 tablespoons broth 5 to 7 minutes or until softened.
Add tomato sauce, honey, oregano, basil and white pepper.
Bring to a boil.
Reduce heat and simmer gently for 20 minutes.
In a skillet or wok, combine red pepper, mushrooms, squash, carrots, broccoli and 2 tablespoons each balsamic vinegar and broth.
Stir-fry over high heat until crisp-tender, about 10 minutes.
Add peas and cook for 2 more minutes.
Set aside.
Add 1 tablespoon balsamic vinegar to sauce and cook for 5 minutes.
Reserve 1 cup sauce to serve at table. Pour remaining sauce over cooked pasta and toss thoroughly.
Add stir-fried vegetables and toss again.
Sprinkle green onion and parsley over top.