Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Add to Collection
Go to Collections
Print
Pin
5
from
3
votes
Olive Garden’s Capellini Primavera
You can make Olive Garden Capellini Primavera at home with this copycat recipe.
Course
Main Course
Cuisine
Italian
Keyword
Capellini Primavera, Olive Garden Recipes, Pasta Recipes, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
814
kcal
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 a Dutch oven over medium heat.
Sauté onions, carrots and broccoli in the butter for 5 minutes.
Add mushrooms, squash and garlic. Sauté 2 minutes.
Add all remaining ingredients except pasta and cheese. Stir well.
Bring to simmer, then cook for 8 to 10 minutes or until vegetables are tender and flavors are well blended.
Place the cooked pasta in a serving dish.
Ladle the Capellini primavera on top of the pasta.
Sprinkle grated Parmesan cheese on top.
Nutrition
Calories:
814
kcal
|
Carbohydrates:
111
g
|
Protein:
28
g
|
Fat:
30
g
|
Saturated Fat:
17
g
|
Cholesterol:
72
mg
|
Sodium:
885
mg
|
Potassium:
1443
mg
|
Fiber:
11
g
|
Sugar:
14
g
|
Vitamin A:
5960
IU
|
Vitamin C:
130.4
mg
|
Calcium:
282
mg
|
Iron:
4.4
mg
Tried this recipe?
Mention
@CopyKatRecipes
or tag
#copykatrecipes
!