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Olive Garden Capellini Primavera

Author/Submitted by:
Servings: 4
Categories: Pasta / Vegetables

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

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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