Ingredients

• 1 tablespoon olive or canola oil
• 1 cup diced onion
• 1 tablespoon honey
• 1 can (28-ounces) diced tomatoes, undrained
• 1/2 cup Sun-Maid Zante Currants
• 2 to 4 tablespoons red wine
• 1-1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried)
• 1 package (12-ounces) bowtie or penne pasta, uncooked
• 4 cups small broccoli florets
• Shredded Parmesan cheese
Directions:

HEAT oil in a wide skillet over medium heat.
ADD onions and cook 10 minutes, stirring often until very soft and golden brown. 
STIR in honey. 
ADD tomatoes with juice, currants, 2 tablespoons wine and rosemary. 
BRING to a boil, reduce heat and simmer covered for 10 minutes or until sauce is thickened (remove lid if needed to reduce liquid). 
ADD remaining 2 tablespoons wine if desired for flavor.
Meanwhile, COOK pasta according to package directions, adding broccoli during last 2 minutes of cooktime.
DRAIN.
SERVE sauce over pasta and broccoli.
TOP with Parmesan cheese.

Makes 6 servings.

Nutrients per Serving: Calories 340; Protein 10g; Fat 3.5g (Sat. Fat .5g); Carbohydrate 67g; Dietary Fiber 6g; Cholesterol 0mg; Sodium 190mg