Olive garden capellini primavera (light)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Butter |
| 5 | cups | Broccoli florets, cut into 1 |
| .inch pieces | ||
| 1½ | cup | Chopped onions |
| ¾ | cup | Julienned carrots |
| 3 | cups | Sliced mushrooms |
| 1¼ | cup | Halved lengthwise and thinly |
| .sliced yellow squash | ||
| 1 | teaspoon | Finely chopped garlic |
| 1¼ | cup | Crushed tomatoes |
| 9 | Sun-dried tomato halves, not | |
| .oil-packed, minced | ||
| 1 | tablespoon | Low-sodium beef bouillon |
| .granules | ||
| 1 | tablespoon | Fresh chopped parsley |
| ¼ | teaspoon | Dried oregano |
| ¼ | teaspoon | Ground rosemary |
| ⅛ | teaspoon | Crushed red pepper flakes |
| 9 | ounces | Capellini pasta (angel hair) |
| 2 | tablespoons | Grated parmesan cheese |
Directions
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 1½ 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: ½ 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 Submitted By LINDA FIELDS On 11-19-94