OLIVE GARDEN CAPELLINI PRIMAVERA (LIGHT)

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• Servings: 6

Ingredients

• 1 1/4 Cups Crushed Tomato
• 2 Tablespoons Parmesan Cheese
• 1 Tablespoon Beef
• 9 Dried Tomato
• 1/4 Teaspoon Rosemary
• 1 Teaspoon Garlic
• 1 1/4 Cups Squash
• 1 Tablespoon Olive Oil
• 9 Ounces Pasta
• 1 Tablespoon Parsley
• 1/8 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Oregano
• 1 1/2 Cups Onions
• 3/4 Cup Carrot
• 3 Cups Mushrooms
• 5 Cups Broccoli
• 1 Teaspoon Butter

Cooking Directions

1. To prepare sauce, in large non-stick saucepan, heat oil and butter overmedium-high heat 30 seconds. Add broccoli, onions, and carrot and sauteuntil carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic; saute2 minutes longer.

2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring untiljust below boiling. Lower heat, cover and simmer until vegetables aretender, 8-10 min.

3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8minutes. Drain and place in serving bowl. Toss with sauce and sprinkle withcheese.

Serving (2 cups) provides: 1/2 Fat, 5 vegetables, 6 carb. Per serving 286calories, 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 LindaFields, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

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