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Low Fat Pasta Primavera 2


Makes 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 and 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 and 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




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