Olive Garden Capellini Primavera (Light) Recipe
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Ingredients : Olive Garden Capellini Primavera (Light) Recipe
1 tbsp Olive oil
1 tsp Butter
5 cup Broccoli florets, cut into 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
.sliced yellow squash
1 tsp Finely chopped garlic
1 1/4 cup Crushed tomatoes
9 Sun-dried tomato halves, not
.oil-packed, minced
1 tbsp Low-sodium beef boullion
.granules
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 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
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