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Olive Garden Capellini Primavera (Light)

ethnic, low-cal, main dish

1 tablespoon olive oil
1 teaspoon 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 teaspoon finely chopped garlic
1 1/4 cup crushed tomatoes
9 sun-dried tomato halves, not
1 .oil-packed, minced
1 tablespoon low-sodium beef bouillon
1 .granules
1 tablespoon fresh chopped parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground rosemary
1/8 teaspoon crushed red pepper flakes
9 oz capellini pasta (angel hair)
2 tablespoon grated parmesan cheese

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

Yield: 6 servings

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