Olive Garden Capellini Primavera
Verified by stevemur
Original recipe makes 4
| 3/4 cCarrots; julienned |
| 1/4 tsRosemary, ground |
| 1 1/2 cOnion; chopped |
| 1 1/4 cCrushed tomatoes; in puree |
| 1/4 ctomatoes, Oil-packed, sun-dried; Minced |
| 1/2 cParmesan cheese |
| 1 tsGarlic; minced |
| 1/8 tsCrushed red pepper flakes |
| 12 ozBroccoli; florets |
| 1 tbBeef bouillon granules |
| 1 lbFresh angel hair pasta; Cooked |
| 1/4 tsOregano |
| 1 tbFresh parsley; chopped Fine |
| 1 1/4 cYellow squash; sliced thin And halved |
| 1 1/2 cWater |
| 1/4 lbButter |
| 8 ozMushrooms; sliced |
Olive Garden Capellini Primavera Preparation
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 miniutes or until veggies are tender and flavors are well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and serve. Source: The Olive Garden. Recipe By :
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Calories Per Serving: 890
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