Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil 9 Sun-dried tomato halves, not
1 ts Butter .oil-packed, minced
5 c Broccoli florets, cut into 1 1 tb Low-sodium beef bouillon
.inch pieces .granules
1 1/2 c Chopped onions 1 tb Fresh chopped parsley
3/4 c Julienned carrots 1/4 ts Dried oregano
3 c Sliced mushrooms 1/4 ts Ground rosemary
1 1/4 c Halved lengthwise and thinly 1/8 ts Crushed red pepper flakes
.sliced yellow squash 9 oz Capellini pasta (angel hair)
1 ts Finely chopped garlic 2 tb Grated parmesan cheese
1 1/4 c Crushed tomatoes

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
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
Submitted By LINDA FIELDS On 11-19-94

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