Pasta Primavera

• 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

1. 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.
2. Bring to a boil, reduce heat and simmer gently for 20 minutes.

onion, garlic, chicken broth, tomato sauce, honey, oregano, basil, white pepper, red pepper, mushrooms, yellow summer, carrots, broccoli florets, balsamic vinegar, peas, grain pasta, green onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736645 (may not work)