Olive garden capellini primavera (light)
Last updated 6/12/2012 12:45:18 AM. Recipe ID 5045. Report a problem with this recipe.
Title: Olive garden capellini primavera (light)
Categories: Cyberealm, Low-cal, Mom's best, Italian, Main dish
Yield: 6 Servings
1 tb Olive oil
1 ts Butter
5 c Broccoli florets, cut into 1
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
1 tb Low-sodium beef boullion
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
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