Olive Garden Capellini Primavera (light) 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 .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 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. Yield: 6 servings 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. ------------------------------