Olive garden capellini primavera (light)

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 teaspoon Butter
5 cups Broccoli florets, cut into 1
.inch pieces
1½ cup Chopped onions
¾ cup Julienned carrots
3 cups Sliced mushrooms
1¼ cup Halved lengthwise and thinly
.sliced yellow squash
1 teaspoon Finely chopped garlic
1¼ cup Crushed tomatoes
9 Sun-dried tomato halves, not
.oil-packed, minced
1 tablespoon Low-sodium beef bouillon
.granules
1 tablespoon Fresh chopped parsley
¼ teaspoon Dried oregano
¼ teaspoon Ground rosemary
⅛ teaspoon Crushed red pepper flakes
9 ounces Capellini pasta (angel hair)
2 tablespoons Grated parmesan cheese

Directions

1. To prepare sauce, in large non-stick saucepan, heat oil and butter over medium-high heat 30 seconds. Add broccoli, onions, and carrot and saute until carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic; saute 2 minutes longer.

2. Add 1½ cups water and the next 7 ingredients; cook, stirring until just below boiling. Lower heat, cover and simmer until vegetables are tender, 8-10 min.

3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8 minutes. Drain and place in serving bowl. Toss with sauce and sprinkle with cheese.

Serving (2 cups) provides: ½ Fat, 5 vegetables, 6 carb. Per serving 286 calories, 13 gm pro; 51 gm carb; 5 gm fat; 88 mg sodium; 8 gm fiber.

Source: Weight Watchers Magazine, December 1994 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 Submitted By LINDA FIELDS On 11-19-94

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