Olive garden capellini primavera (light)
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Olive garden capellini primavera (light)
Last updated 6/12/2012 12:45:18 AM. Recipe ID 5045. Report a problem with this recipe.
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      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
           .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
      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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Recipe ID 5045 (Apr 03, 2005)

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