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Olive Garden Capellini Primavera (light)

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Cyberealm, Low-cal 6 Servings

INGREDIENTS

1 T Olive oil
1 t 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 t Finely chopped garlic
1 1/4 c Crushed tomatoes
9 Sun-dried tomato halves, not
.oil-packed, minced
1 T Low-sodium beef boullion
.granules
1 T Fresh chopped parsley
1/4 t Dried oregano
1/4 t Ground rosemary
1/8 t Crushed red pepper flakes
9 oz Capellini pasta, angel hair
2 T Grated parmesan cheese

INSTRUCTIONS

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. 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.  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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 72
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 3.2mg
Sodium: 110.4mg
Potassium: 316.5mg
Carbohydrates: 8.5g
Fiber: 2g
Sugar: 4.3g
Protein: 2.7g


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