Title: Olive Garden Capellini Primavera (Light)
Categories: Diet Mom Italian Main
Yield: 6 Servings

1	tb	Olive oil
1	ts	Butter
5	c	Broccoli florets, cut into 1
		.inch pieces
1 1/2	c	Chopped onions
3/4	c	Julienned carrots
3	c	Sliced mushrooms
1 1/4	c	Halved lengthwise and thinly
		.sliced yellow squash
1	ts	Finely chopped garlic
1 1/4	c	Crushed tomatoes
9		Sun-dried tomato halves, not
		.oil-packed, minced
1	tb	Low-sodium beef boullion
		.granules
1	tb	Fresh chopped parsley
1/4	ts	Dried oregano
1/4	ts	Ground rosemary
1/8	ts	Crushed red pepper flakes
9	oz	Capellini pasta (angel hair)
2	tb	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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