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The Olive Garden's Capellini Primavera

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The Olive Garden's Recipe

 

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• Servings: 4-6
• 1/2-cup (1 stick) butter
• 1 1/2 cups chopped onions
• 3/4-cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
• 5 cups (12 ounces) broccoli florets cut into 1-inch pieces
• 3 cups (about 8 ounces) sliced mushrooms
• 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 (or vegetable broth)
• 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 fresh angel-hair pasta
• 1/2 cup grated Parmesan cheese