Pasta Primavera

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4 Tbsp. butter
1 cup chopped onion
4 cloves garlic, chopped
2 cans (15 oz each) tomato sauce
4 tbsp. honey
2 tsp. crushed dried oregano
2 tsp. crushed dried basil
pinch white pepper (optional)
1-1/2 cups sliced mushrooms

1-1/2 cups yellow summer squash or zucchini, cut in thin sticks 1-1/2" long
1-1/2 cups carrot cut in very thin sticks 1-1/2" long
1-1/2 cups small broccoli florets
2 Tbsp. + 1 tbsp. balsamic vinegar
2 Tbsp. chicken broth
10 ounces pasta, cooked
1/4 cup chopped green onion
2 tbsp. chopped fresh parsley

In medium saucepan, cook onion and garlic in butter over medium high heat 5-7 minutes or until softened. 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 mushrooms, squash, carrots, broccoli and 2 Tbsp. each balsamic vinegar and broth. Stir-fry over high heat until crisp tender, about 10-12 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.

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