Ingredients: 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

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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