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Pasta Primavera

1 cup chopped onion
4 cloves garlic, chopped
2 tbsp + 2 tbsp fat free chicken broth
2 cans (15 oz each) no salt tomato sauce
4 tbsp honey
2 tsp. crushed dried oregano
2 tsp. crushed dried basil
pinch white pepper (optional)
1 large red pepper, cut in 1-inch strips
1 1/2 cups sliced mushrooms
1 1/2 cups yellow summer squash or zucchini, cut in thin sticks 1-1/2" long
1 1/2 cups carrot cut in very thin sticks 1-1/2" long
1 1/2 cups small broccoli florets
2 tbsp + 1 tbsp balsamic vinegar
3/4 cup peas
10 ounces whole grain pasta, cooked
1/4 cup chopped green onion
2 tbsp. chopped fresh parsley

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

In skillet or wok, combine red pepper, mushrooms, squash, carrots,
broccoli and 2 tbsp. each balsamic vinegar and broth. Stir-fry
over high heat until crisp tender, about 10 minutes; add peas and
stir-fry an additional 2 minutes. Set aside.

Add 1 tbsp. balsamic vinegar to sauce and cook for 5 minutes.
Reserve 1 cup sauce to serve at the table; pour remaining sauce
over cooked pasta and toss thoroughly. Add stir-fried vegetables
and toss again thoroughly. Sprinkle green onion and parsley over
top and serve immediately.

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