Olive Garden Capellini Primavera (Light)

Olive Garden Capellini Primavera (Light) Ingredients

1 tb Olive oil	9 Sun-dried tomato halves, not
1 ts Butter	.oil-packed, minced
5 c Broccoli florets, cut into 1	1 tb Low-sodium beef boullion
.inch pieces	.granules
1 1/2 c Chopped onions	1 tb Fresh chopped parsley
3/4 c Julienned carrots	1/4 ts Dried oregano
3 c Sliced mushrooms	1/4 ts Ground rosemary
1 1/4 c Halved lengthwise and thinly	1/8 ts Crushed red pepper flakes
.sliced yellow squash	9 oz Capellini pasta (angel hair)
1 ts Finely chopped garlic	2 tb Grated parmesan cheese
1 1/4 c Crushed tomatoes

Instructions for Olive Garden Capellini Primavera (Light)

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: OlivesCuisine: Uncategorized

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