Olive Garden Capellini Primaveraitalian, 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 boullion 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 |
