Olive garden capellini primavera

Yield: 4 servings

Measure 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

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.

Similar recipes