Prepare the famous Olive Garden's Capellini Primavera at home with this easy pasta recipe. It's perfect for lunch or dinner.
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5 from 2 votes

Olive Garden’s Capellini Primavera

You can make the Olive Garden Capellini Primavera at home with this copycat recipe. 
Course Main Course
Cuisine Italian
Keyword Olive Garden Recipes, Pasta Recipes, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 814kcal
Author Stephanie Manley

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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
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