Pasta Primavera

This is a (virtually) fat free recipe that tastes great!
Source:  Cooking Without Fat

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

Directions: 
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.