Olive Garden Capellini Primavera

This is a copycat recipe for Olive Garden's Capellini Primavera.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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 1/2ounce) 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

1. 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.
2. 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.
3. Serve over cooked pasta. Sprinkle Parmesan over the top and serve.