[Anonymous]

Olive Garden Capellini Primavera (Light)

1 tb 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 tb Low-sodium beef boullion granules
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

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.