Olive Garden Capellini Primavera (Light)

Ingredients

1 tb Olive oil
1 t Butter
5 Broccoli florets, cut into 1 .inch pieces
1 1/2 Chopped onions
3/4 Julienned carrots
3 Sliced mushrooms
1 1/4 Halved lengthwise and thinly .sliced yellow squash
1 t Finely chopped garlic
1 1/4 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

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 sauté until carrot is
tender, 5 minutes. Add mushrooms, squash, and garlic; sauté 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.