The olive garden's capellini primavera

Yield: 1 Servings

Measure Ingredient
½ cup (1 stick) butter
1½ cup Chopped onions
¾ cup Julienne-cut carrots; (1/8 x 1/8 x 1-1/2-inch)
5 cups (12 ounces) broccoli florets; cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1¼ cup Thinly sliced yellow squash; (cut squash in half lengthwise before slicing)
1 teaspoon Minced garlic
1½ cup Water
1 tablespoon Beef bouillon granules; (or vegetable broth)
¼ cup Sun-dried tomatoes; oil-packed, minced
1¼ cup Crushed tomatoes in puree
1 tablespoon Finely chopped fresh parsley
¼ teaspoon Dried oregano
¼ teaspoon Dried rosemary
⅛ teaspoon Crushed red pepper flakes
1 pounds Fresh angel-hair pasta
½ cup Grated Parmesan cheese

Notes: Olive Garden Italian Restaurant, Brookfield. Milwaukee Journal Sentinel.

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.

Serve over cooked angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous servings.

Cathie Weinberg, spokeswoman for the Olive Gardens restaurants; a national chain with 11 locations in Wisconsin, sent the recipe.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998

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