Copycat The Olive Garden's Capellini Primavera

Rating:

(4 votes) 3 4

Take a sneak peak in the Olive Garden kitchen and try this signature dish in your home.

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Serving Size / Yield

4 servings

Ingredients

  • 1/2 C. (1 stick) butter
  • 1 1/2 C. chopped onions
  • 3/4 C. julienne-cut carrots (1/8x1/8x1 1/2-inch)
  • 5 C. broccoli florets, cut into 1-inch pieces
  • 3 C. sliced mushrooms
  • 1 1/4 C. thinly sliced yellow squash (cut squash in half lengthwise before slicing)
  • 1 tsp. minced garlic
  • 1 1/2 C. water
  • 1 Tbs. beef bouillon granules (or vegetable broth)
  • 1/4 C. sun-dried tomatoes, oil-packed, minced
  • 1 1/4 C. crushed tomatoes in puree
  • 1 Tbs. finely chopped fresh parsley
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried rosemary
  • 1/8 tsp. crushed red pepper flakes
  • 1 lb. fresh angel hair pasta
  • 1/2 C. grated Parmesan cheese

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Directions

Melt butter in Dutch oven over medium heat. Sauté 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 8-10 minutes or until vegetables are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan cheese.


Yield: 4-6 generous servings

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