1 tablespoon Olive oil
1 teaspoon Butter
5 cup Broccoli florets, cut into 1 inch pieces
1-1/2 cup Chopped onions
3/4 cup Julienned carrots
3 cup Sliced mushrooms
1-1/4 cup Halved lengthwise and thinly sliced yellow squash
1 teaspoon Finely chopped garlic
1-1/4 cup Crushed tomatoes
9 Sun-dried tomato halves, not oil-packed, minced
1 tablespoon Low-sodium beef bouillon granules
1 tablespoon Fresh chopped parsley
1/4 teaspoon Dried oregano
1/4 teaspoon Ground rosemary
1/8 teaspoon Crushed red pepper flakes
9 oz Capellini pasta (angel hair)
2 tablespoon Grated parmesan cheese
Yield: 6 Servings
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.
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.