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Lowfat Pasta Primavera

Source of Recipe

distopiangirl (EDC)


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6176.1

List of Ingredients

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
pinch white pepper (optional)
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" long
1 1/2 cups carrot, in very thin sticks
1 1/2" long 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


Recipe

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.