Olive Garden Capellini Primavera (Light)

Ready in 1h

Try this Olive Garden Capellini Primavera (Light) recipe, or contribute your own.


3/4 c carrots; Julienned
9 Sun-dried tomato halves; not oil-packed, minced
1/8 ts Crushed red pepper flakes
1 ts garlic; Finely chopped
1 tb parsley; Fresh chopped
1 1/2 c Onions; chopped
1 1/4 c yellow squash; Halved lengthwise and thinly sliced
1/4 ts Ground rosemary
1 tb Low-sodium beef boullion granules
1/4 ts Dried Oregano
1 ts Butter
9 oz Capellini pasta
5 c Broccoli; cut into 1 inch florets
3 c Mushrooms; sliced
1 tb olive oil
1 1/4 c tomatoes; Crushed
2 tb Grated Parmesan cheese

Original recipe makes 6



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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