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
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6|
|Calories from Fat: 30 (14%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 217
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