Capellini Primavera
- 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
- Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter for 5 minutes.
- Add mushrooms, squash and garlic. Saute 2 minutes.
- 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.
- Serve over cooked angel hair pasta.
Serving size: 1 cup. Sodium: 92 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/capellini-primavera/
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