Secret Recipes

Olive Garden Capellini Primavera

recipe box

Ingredients:

  • 1/2 cup (1 stick) butter
  • 1 1/2 cups chopped onions
  • 3/4 cup julienne-cut carrots (1/8 x 1/8 x 1 1/2-inch)
  • 5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
  • 3 cups (about 8 ounces) sliced mushrooms
  • 1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 Tbsp beef bouillon granules (or vegetable broth)
  • 1/4 cup sun-dried tomatoes, oil-packed, minced
  • 1 1/4 cups crushed tomatoes in purée
  • 1 Tbsp finely chopped fresh parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1/8 tsp crushed red pepper flakes
  • 1 lbs fresh angel hair pasta
  • 1/2 cup grated Parmesan cheese

Preparation:

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.

Serve over cooked angel hair pasta. Top with Parmesan cheese.

Servings:
4 to 6
Submitted by:
Recipe Group Member