Olive Garden Capellini Primavera (Light)

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Butter
5 cups	730g / 25oz	Broccoli florets - cut into 1
1 1/2 cups	93g / 3.3oz	Chopped onions
3/4 cup	82g / 2.9oz	Julienned carrots
3 cups	711ml	Sliced mushrooms
1 1/4 cups	296ml	Halved lengthwise and thinly
		Yellow squash
1 teaspoon	5ml	Finely chopped garlic
1 1/4 cups	78g / 2.8oz	Crushed tomatoes
9		Sun-dried tomato halves - not
		Minced
1 tablespoon	15ml	Low-sodium beef boullion

Recipe Instructions

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 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 sauteeuntil carrot is tender, 5 minutes. Add mushrooms, squash, and garlic; sautee2 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 minutes

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.

Source:
Weight Watchers Magazine, December 1994

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