4 med. size zucchini
1/3 c. low sodium chicken stock, defatted
1 tbsp. low sodium soy sauce
1/2 med. size onion, thinly sliced
1 lg. red bell pepper, seeded and thinly sliced
1 (28 oz.) can unsalted peeled plum tomatoes, drained, seeded, and coarsely chopped
1 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary
2 tbsp. balsamic vinegar or mild red wine vinegar
8 oz. whole wheat pasta such as fusilli or rotelle

Cut each zucchini crosswise into 4 equal pieces. Then cut each piece lengthwise into 6 to 8 wedges; set aside. Bring a large pot of water to a boil.

For the sauce, heat 3 tablespoons stock and the soy sauce in a large non-stick skillet over medium heat. Add onion. Reduce heat to medium low, cover pan, and cook for 3 minutes or more until onion is limp and slightly caramelized. Add bell pepper and cook, cover, for 2 minutes. Add zucchini and remaining stock and cook, covered, for 5 to 6 minutes more.

Meanwhile, in a large pot bring 2 cups water to a boil and add pasta. Bring back to a boil, turn heat off, cover pot with a lid, and let sit for 20 minutes until al dente. While pasta is cooking, add tomatoes and rosemary to sauce and cook, uncovered, over low heat for 2 minutes. Stir in vinegar and cook for 2 minutes more. Drain pasta and transfer to a large serving dish. Pour sauce over pasta and serve immediately. Makes 8 servings.