Olive Garden Capellini Primavera (light) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: Capellini pasta, angel hair
2 tbsp: Grated parmesan cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp