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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 teaspoons crushed dried oregano
  • 2 teaspoons 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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