1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. chopped carrots
2 tbsp. chopped fresh parsley
1 lg. clove garlic, minced
1 tbsp. vegetable oil
1 c. peeled and diced tomatoes
1 tsp. dried whole oregano
1/2 tsp. dried whole basil
1/8 tsp. pepper
1 (6 oz.) can tomato paste
1 bay leaf
1 1/2 tsp. reduced-sodium soy sauce
1/2 tsp. honey
2 tbsp. dry red wine
4 c. hot cooked pasta (cooked without salt or fat)

Combine first 7 ingredients in a 2 quart glass measure. Cover with heavy-duty plastic wrap, turning back 1 corner to vent. Microwave at high for 3 to 4 minutes or until vegetables are tender; stir every minute.

Add tomatoes, oregano, basil, pepper, tomato paste, bay leaf, soy sauce, honey, and red wine to vegetable mixture; stir well. Microwave, uncovered, at High for 11 to 12 minutes or until pasta sauce reaches desired consistency.

Remove bay leaf. Spoon sauce over pasta, and serve immediately. Yield: 8 servings (about 114 calories per 1/4 cup sauce and 1/2 cup pasta).

Protein 3.5; fat 2.3; carbohydrate 21; cholesterol 0; iron 1.7; sodium 61; calcium 32.