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Pasta Primavera

6 servings

  • 1 cup chopped onions
  • 4 cloves minced garlic
  • 4 Tablespoons Vegetable Broth, DIVIDED
  • 2 14 oz. cans canned tomato sauce,
       no salt added
  • 4 Tablespoons honey
  • 2 teaspoons crushed dried oregano
  • 2 teaspoons crushed dried basil
  •    dash of white pepper
  • 1 large red bell pepper, cut in 1-inch strips
  • 1 1/2 cups sliced fresh mushrooms
  • 1 1/2 cups small zucchini or
       yellow squash, julienned
  • 1 1/2 cups carrots, julienned
  • 1 1/2 cups small broccoli flowerettes
  • 3 Tablespoons balsamic vinegar, DIVIDED
  • 3/4 cup petite peas
  • 10 ounces cooked fettuccine or linguine
  • 1/4 cup chopped green onions
  • 2 Tablespoons chopped fresh parsley

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

In Wok heat 2 TBS broth & 2 TBS vinegar and add red pepper, mushrooms, squash, carrots, broccoli. Stir-fry over high heat until crisp-tender, about 10 minutes; add peas and stir-fry an additional 2 minutes. Set aside.

Add 1 TBS vinegar to sauce and cook additional 5 minutes.

Put some pasta on plate; add sauce and toss; add some stir-fry vegetables and toss thoroughly. Sprinkle green onion and parsley over top and serve immediately. May sprinkle with parmesan cheese

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 11
Percent Total Calories From: Fat 5%, Protein 14%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 16mg, Sodium 166mg, Total Carbohydrate 41g, Dietary Fiber 2g, Protein 7g, Vitamin A 9420 units, Vitamin C 66 units, Calcium 0 units, Iron 2 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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