Cooking Recipe Olive Garden Capellini Primavera (Light)

Recipe Ingredients

1 tb Olive oil

1 ts Butter

5 c Broccoli florets, cut into 1

.inch pieces

1 1/2 c Chopped onions

3/4 c Julienned carrots

3 c Sliced mushrooms

1 1/4 c Halved lengthwise and thinly

.sliced yellow squash

1 ts Finely chopped garlic

1 1/4 c Crushed tomatoes

9 Sun-dried tomato halves, not

.oil-packed, minced

1 tb Low-sodium beef boullion

.granules

1 tb Fresh chopped parsley

1/4 ts Dried oregano

1/4 ts Ground rosemary

1/8 ts Crushed red pepper flakes

9 oz Capellini pasta (angel hair)

2 tb 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 1 1/2 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: 1/2 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

Categories matching this recipe

cal ,Low ,s best ,Main dish ,Cyberealm ,Mom ,Italian