Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      teaspoon      butter
   5      cups          broccoli florets -- cut into 1
   1 1/2  cups          chopped onions
     3/4  cup           julienned carrots
   3      cups          sliced mushrooms
   1 1/4  cups          halved lengthwise and thinly
                        yellow squash
   1      teaspoon      finely chopped garlic
   1 1/4  cups          crushed tomatoes
   9                    sun-dried tomato halves -- not
                        minced
   1      tablespoon    low-sodium beef boullion

Preparation:

1 tbsp Fresh chopped parsley 1/4 tsp Dried oregano 1/4 tsp Ground rosemary 1/8 tsp Crushed red pepper flakes 9 oz Capellini pasta (angel hair) 2 tbsp Grated parmesan cheese 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 sauté‚until carrot is tender, 5 minutes. Add mushrooms, squash, and garlic; sauté‚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 minutes 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. Source: Weight Watchers Magazine, December 1994