Olive garden capellini primavera (light)
Yield: 6 Servings
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
Instructions:
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
