Garden Penne Pasta

2 cans (15 oz each) diced tomatoes
1 Tbs olive oil
1/4 tsp crushed red pepper
3 cloves garlic, minced
2 Tbs dried minced onion
1 cup sliced baby carrots, cut into 1/4 inch thick pieces
1 medium sized zucchini, quartered lengthwise and cut into 1/4 inch thick pieces
1 can (6 oz) tomato paste
3/4 cup Merlot
2 Tbs balsamic vinegar
1 cup shelled edamame
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 1/2 tsp dried thyme
1/4 tsp sea salt
1 lb penne pasta, cooked according to package directions

1) Heat oil and crushed red pepper in a 5-qt saucepan over medium-high heat, 1 minute. Add garlic and onion, and saute for 1 minute. Add carrots and zucchini, and cook 5 minutes, or until vegetables soften. Add tomatoes, and spoon in tomato paste. Reduce heat to medium-low, fill paste can with Merlot and pour into saucepan. Add balsamic vinegar, and mix thoroughly. If using frozen edamame, cook according to package directions, and set aside.
2) Cook sauce 5 minutes, stirring occasionally. Add edamame, basil, parsley, thyme and salt, and cook sauce 10 minutes longer.
3) To serve, combine sauce with pasta.

Review: Mike ate all the baby carrots, so our dish didn't include them. We doubled the edamame, instead. Mmm. This was pretty good, though the sauce was a bit thick. I'd contemplate leaving out the tomato paste.