Olive Garden’s Capellini Primavera

Olive Garden’s Capellini Primavera Pasta is a light and wonderful dish if you are watching what you eat. It’s full of vegetables and not overly heavy.  Fresh carrots, mushrooms, and broccoli help make a healthy dinner.

Capellini Primavera Pasta and sliced bread

As its “Never Ending Pasta” slogan implies, the Olive Garden is famous for its larger than life pasta bowls. However, if you want a lighter pasta recipe option, go for the capellini primavera. But, honestly, what kind of superhuman can resist those free breadsticks?

Are You Watching What You Eat?

Olive Garden’s capellini primavera is a light and colorful dish that’s not overly heavy. It’s full of vegetables including fresh carrots, mushrooms, and broccoli, making for a very healthy dinner that won’t weigh you down. I love this recipe, and it tastes just like going out to eat at the Olive Garden.

Pasta Sauces

There’s not much that’s more satisfying than a bowl of deliciously sauced pasta when you sit down to dinner. Few meals can give you as much pleasure. Italian pasta sauces have a rich history that goes back all the way to ancient Rome.

Today, the decision to use more than one type of meat in your ragu, put cheese in your seafood pasta, or make your carbonara with cream, can create just as much passionate dinner conversation among Italian families as the latest political brouhaha. You can read more about the history of pasta sauces.

Pasta Primavera

Primavera is a fairly new addition to the vast pantheon of pasta recipes, and it wasn’t created in Italy. In fact, it was the inspiration of Sirio Maccioni, founder of the famous Le Cirque restaurant in New York City. In 1977, he whipped up a new pasta dish featuring cream sauce, fresh spring vegetables, and garlic.

Primavera (which means springtime in Italian) caught on and soon became one of the most talked-about dishes in town. However, Maccioni hadn’t intended to rise to new culinary heights. He was simply improvising when he found out that he had nothing but vegetables with which to garnish his pasta.

Olive Garden’s Capellini Primavera

The Olive Garden’s version is lighter than Maccioni’s – it leaves out the cream sauce. You can make the Olive Garden capellini primavera at home with this CopyKat recipe. You’ll be surprised by how fresh and simple it is. Keep in mind also that this recipe can be made vegetarian or vegan by switching out the butter for olive oil and leaving out the cheese.

Get the full collection of Olive Garden Recipes here on CopyKat.com.

a bowl of homemade Olive Garden Capellini Pasta Primavera


Love Olive Garden? Be sure to try these copycat recipes

Capellini Primavera Pasta and sliced bread

Olive Garden’s Capellini Primavera

You can make the Olive Garden Capellini Primavera at home with this copycat recipe. 
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Recipes, Pasta Recipes, Vegetarian
Servings: 4
Calories: 814kcal


  • 4 ounces butter
  • 1 1/2 cups chopped onions
  • 3/4 cup julienne-cut carrots (1/8"-by-1/8"-by-1/2")
  • 5 cups broccoli florets cut into 1" pieces
  • 3 cups sliced mushrooms about 8 ounces
  • 1 1/4 cups thinly sliced yellow squash cut squash in half lengthwise before slicing
  • 1 teaspoon minced garlic
  • 1 1/2 cups water
  • 1 tablespoon beef bouillon granules
  • 1/4 cup sun-dried tomatoes, oil-packed, minced
  • 1 1/4 cups crushed tomatoes in puree
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pound cooked fresh angel-hair pasta
  • 1/2 cup grated Parmesan cheese


  • Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter for 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.


Calories: 814kcal | Carbohydrates: 111g | Protein: 28g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 885mg | Potassium: 1443mg | Fiber: 11g | Sugar: 14g | Vitamin A: 5960IU | Vitamin C: 130.4mg | Calcium: 282mg | Iron: 4.4mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. SammyT

    5 stars
    This recipe can be made vegan (and healthier) by switching olive oil for the butter and leaving out the cheese. This helps the taste of the vegetables shine more.

  2. Liz Nelson

    5 stars
    I loved this recipe! This was so good with all the vegetables this was not a heavy meal! I served for to my girlfriends for girls night out and several of them asked for the recipe! It was a hit! Thank you!

  3. Susan Remus

    I like the recipes and love to experiment with new recipes. Is there a way you can “add” the nutritional information for these recipes?
    As a diabetic, I need this information to determine my food and insulin needs.

    • Stephanie

      I do not offer this feature at this time. My father died due to complications caused by diabetes. I am not a trained nutritionist, and honestly, I don’t feel I am qualified to present this information, because I don’t want to be wrong. I know how important this is, until I can hire a trained nutritionist, or find a program that is highly reliable, I don’t feel I can offer you this information.

    • Sarah Merrill

      Sparkpeople.com has a feature where you can put in the ingredients and amounts of each in a recipe, and put in how many servings the recipe makes, and it will give you detailed nutrition information per serving. I often find recipes that have only the calories, fat, carbs, and sometimes protein, and I use SP to get the full info – I’m severely anemic, so I’m always wanting to know how much iron is in a dish, which is something most websites and magazines leave out!

  4. Cindy S.

    I like to saute chicken tenders bites in olive oil with 2 cloves of garlic and add to pasta. Also are you ready for this. The next day I make rice, heat up the Primavera and I add soy sauce to it, and bam I have Chinese, it is fantastic!

  5. Metal Detecting Finds

    Ooooh, I tried this last night at Olive Garden and was surprised at how fresh and simple it was. Thanks for providing this recipe! I can’t wait to try it!

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