Low-Fat Pasta Primavera - cooking recipe

Ingredients

1 c. chopped onion
4 cloves garlic, minced
2 Tbsp. + 2 Tbsp. fat-free chicken broth
2 cans (15 oz.) tomato sauce
4 Tbsp. honey
2 tsp. oregano
2 tsp. basil
pinch of white pepper
1 large red pepper, cut in 1 inch strips
1 1/2 c. sliced mushrooms
3/4 c. peas
1 1/2 c. zucchini strips (1 1/2 inches)
1 1/2 c. carrot strips (1 1/2 inches)
1 1/2 c. broccoli florets
2 Tbsp. balsamic vinegar
10 oz. pasta (whole grain), cooked

Preparation

Cook onion and garlic in 2 tablespoons broth 5 to 7 minutes or until softened.
Add tomato sauce, honey and spices and bring to boil.
Reduce heat and simmer 20 minutes.
Saute red pepper, zucchini, mushrooms, carrots and broccoli in 2 tablespoons broth until tender-crisp, about 10 minutes.
Add peas and stir-fry 2 more minutes.
Add vegetables to sauce.
Add balsamic vinegar and cook 15 minutes.
Serve over cooked pasta.