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Olive Garden's Capellini Primavera
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- #51264
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 pound butter
1 1/2 cup onion, chopped
3/4 cup carrots, julienne
12 ounces broccoli florets (1" pieces)
8 ounces mushrooms, sliced
1 1/4 cup yellow squash (sliced thin/halved)
1 teaspoon garlic, minced
1 1/2 cup water
1 tablespoon beef bouillon granules
1/4 cup oil-packed sun-dried tomatoes, minced
1 1/4 cup crushed tomatoes in puree
1 tablespoon fresh parsley, chopped fine
1/4 teaspoon oregano
1/4 teaspoon ground rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel hair pasta, cooked and drained
1/2 cup Parmesan cheese
directions
Melt butter in a Dutch oven over medium heat.
Saute onions, carrots and broccoli for 5 minutes. Add mushrooms, squash and garlic and saute for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer.
Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.
Serve over cooked pasta. Sprinkle Parmesan over the top and serve.
Recipe Source: The Olive Garden.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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