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	Julienne 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 bullion
1 tablespoon	15ml	Fresh chopped parsley
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Ground rosemary
1/8 teaspoon	0.6ml	Crushed red pepper flakes
9 oz	255g	Capellini pasta - (angel hair)
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

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.

Source:
Weight Watchers Magazine, December 1994

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