Olive Garden Capellini Primavera (Light)

      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.


Yield: 6 Servings