Capellini Primavera
Serves: 8
 
Ingredients
  • ½ cup unsalted butter
  • 1 - ½ cups chopped onions
  • ¾ cup shredded carrots
  • 5 cups raw broccoli florets, cut into 1" pieces OR 1 box frozen chopped broccoli, thawed
  • 8 oz sliced mushrooms
  • 1¼ cups thinly sliced yellow squash or zucchini
  • 1 tsp minced garlic
  • 1½ cups water
  • 1 Tbsp no sodium beef or vegetable bouillon OR 1 pkg Herb Oz beef broth powder
  • 1 can no-salt-added diced tomatoes.
  • 1 Tbsp finely chopped fresh parsley
  • ¼ tsp dried oregano
  • ¼ tsp dried rosemary
  • ⅛ tsp crushed red pepper flakes (more, or less, depending on your preference)
  • ½ cup grated Parmesan cheese
  • 8 oz cooked fresh angel-hair pasta
Instructions
  1. Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter for 5 minutes.
  2. Add mushrooms, squash and garlic. Saute 2 minutes.
  3. Add all remaining ingredients except pasta and cheese; stir well. Bring to boil, then simmer 8 to 10 minutes or until vegetables are tender and flavors are well blended.
  4. Serve over cooked angel hair pasta.
Nutrition Information
Serving size: 1 cup. Sodium: 92 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/capellini-primavera/