Olive garden capellini primavera
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| ¼ | pounds | Butter |
| 1½ | cup | Onion; chop |
| ¾ | cup | Carrots; julienne |
| 12 | ounces | Broccoli florets; 1\" pcs |
| 8 | ounces | Mushrooms; slice |
| 1¼ | cup | Yellow squash; slice thin and halve |
| 1 | teaspoon | Garlic; mince |
| 1½ | cup | Water |
| 1 | tablespoon | Beef bouillon granules |
| ¼ | cup | Oil-pk sun-dried tomatoes mince |
| 1¼ | cup | Crushed tomatoes in puree |
| 1 | tablespoon | Fresh parsley; chop fine |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Rosemary; ground |
| ⅛ | teaspoon | Crushed red pepper flakes |
| 1 | pounds | Fresh angel hair pasta; cook |
| ½ | 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 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.