Recipe by Member #610488
This is a copycat recipe for Olive Garden's Capellini Primavera.
Top Review by ramblngirl
Just made this although, I am on a diet and changed a few major things. i added bacon bits because my family doesn't consider it a meal without some sort of meat. I didn't use any butter. I just sprayed pam in the pan for the saute part. I also used half the pasta. I didn't have angel hair so I used spaghetti. I also didn't have squash and used artichoke hearts instead. Lots of my veggies were canned or frozen to empty the pantry and fridge. The tomatoes were fresh though and this was excellent! I might add less water next time. Thanks for such a versatile recipe.
- 1⁄4 lb butter
- 1 1⁄2 cups onions, chopped
- 3⁄4 cup carrot, julienned
- 12 ounces broccoli florets, cut into 1 inch pieces
- 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 (one cube crushed)
- 1⁄4 cup sun-dried tomato, minced (oil packed)
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon fresh parsley, minced
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried rosemary
- 1⁄8 teaspoon crushed red pepper flakes
- 1 lb angel hair pasta, cooked
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli until onions are translucent (6-8 minutes). Add mushrooms, squash, garlic and water then 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.