In medium saucepan, cook onion and garlic in 2 tablespoons 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 a wok heat 2 tablespoons broth and 2 tablespoons 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