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The Olive Garden's Capellini Primavera


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Member since 2007

Serves 4-6 | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

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