Olive Garden Capellini Primavera (Light)
Source of Recipe
the web
List of Ingredients
1 tbsp olive oil
1 tsp butter
5 cup broccoli florets, cut into 1
1 .inch pieces
1 1/2 cup chopped onions
3/4 cup julienned carrots
3 cup sliced mushrooms
1 1/4 cup halved lengthwise and thinly
1 .sliced yellow squash
1 tsp finely chopped garlic
1 1/4 cup crushed tomatoes
9 sun-dried tomato halves, not
1 .oil-packed, minced
1 tbsp low-sodium beef boullion
1 .granules
1 tbsp fresh chopped parsley
1/4 tsp dried oregano
1/4 tsp ground rosemary
1/8 tsp crushed red pepper flakes
9 oz capellini pasta (angel hair)
2 tbsp grated parmesan cheeseRecipe
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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