Pasta Primavera

6 servings

 

• 1 cup chopped onions
• 4 cloves minced garlic
• 4 tablespoons Vegetable Broth, DIVIDED
• 2 14 oz. cans canned tomato sauce,
     no salt added
• 4 tablespoons honey
• 2 teaspoons crushed dried oregano
• 2 teaspoons crushed dried basil
•    dash of white pepper
• 1 large red bell pepper, cut in 1-inch strips
• 1 1/2 cups sliced fresh mushrooms
• 1 1/2 cups small zucchini or
     yellow squash, julienned
• 1 1/2 cups carrots, julienned
• 1 1/2 cups small broccoli flowerettes
• 3 tablespoons balsamic vinegar, DIVIDED
• 3/4 cup petite peas
• 10 ounces cooked fettuccine or linguine
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh parsley

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

In Wok heat 2 TBS broth & 2 TBS vinegar and add red pepper, mushrooms, squash, carrots, broccoli. Stir-fry over high heat until crisp-tender, about 10 minutes; add peas and stir-fry an additional 2 minutes. Set aside.

Add 1 TBS vinegar to sauce and cook additional 5 minutes.

Put some pasta on plate; add sauce and toss; add some stir-fry vegetables and toss thoroughly. Sprinkle green onion and parsley over top and serve immediately. May sprinkle with parmesan cheese

Bon appetit!