Fresh Root Vegetable Pasta

From a Cooking Light magazine - this sounds amazing and has tons of good veggies!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 2  cups onions, diced
• 1  cup carrot, diced
• 1  cup fennel bulb, diced
• 3  garlic cloves, minced
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon crushed red pepper flakes
• 1  cup water
• 2  tablespoons capers
• 1⁄4 cup kalamata olive, pitted and chopped
• 2  tablespoons  balsamic vinegar
• 1 (25 1/2ounce) jar  fat free marinara sauce
• 12  ounces  dry  vermicelli, cooked

Directions

1. Heat oil in a large nonstick skillet over high heat. Add onion and next five ingredients (through red pepper); saute 5 minutes.
2. Add water, capers, olives, vinegar, and marinara sauce, bring to a simmer over medium heat, stirring frequently.
3. Serve over cooked pasta.