Try this Olive Garden Capellini Primavera (Light) recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 6 | ||
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Calories: 217 | ||
Calories from Fat: 30 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 33.4mg | 10 % | |
Sodium 150.7mg | 5 % | |
Potassium 804.9mg | 21 % | |
Total Carbohydrate 39.5g | 12 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 34.9g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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