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Olive Garden Capellini Primavera
Author/Submitted by:
Servings: 4
Categories:
Pasta
/
Vegetables
Ingredients: 1/4
pound
Butter 1 1/2
cups
Onion,
chopped
3/4
cup
Carrots,
julienned
12
ounces
Broccoli florets,
1" pcs
8
ounces
Mushrooms,
sliced
1 1/4
cups
Yellow squash,
sliced thin and halved
1
teaspoon
Garlic,
minced
1 1/2
cups
Water 1
tablespoon
Beef bouillon granules 1/4
cup
Sun-dried tomatoes, oil-packed,
minced
1 1/4
cups
Crushed tomatoes,
in puree
1
tablespoon
Fresh parsley,
chopped fine
1/4
teaspoon
Oregano 1/4
teaspoon
Rosemary,
ground
1/8
teaspoon
Crushed red pepper 1
pound
Angel hair pasta,
cooked
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 squat 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.
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