PASTA PRIMAVERA

[A virtually fat-free recipe.]

    1 cup chopped onion; 4 cloves garlic, chopped; 4 tbsp fat-free chicken broth;
    2 cans no-salt tomato sauce (15 oz each); 4 tbsp honey; 2 tsp crushed dried oregano;
    2 tsp crushed dried basil; 1 lrg red pepper, cut in 1-inch strips; 1 1/2 cups sliced mushrooms;
    1 1/2 cups yellow summer squash or zucchini, in thin sticks;     1 1/2 cups carrot, in very thin sticks;
    1 1/2 cups small broccoli florets; 3 tbsp balsamic vinegar; 3/4 cup peas; 10 oz 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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