Low-Fat Pasta Primavera

• 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

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

onion, garlic, tomato sauce, honey, oregano, basil, white pepper, red pepper, mushrooms, peas, zucchini, carrot, broccoli florets, balsamic vinegar, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208484 (may not work)