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Olive Garden Capellini Primavera
1/4 pound of butter
1 1/2 cups of onion, chopped
3/4 cup of carrots, julienned
12 ounces of Broccoli florets
8 ounces of mushrooms, sliced
1 1/4 cups of yellow squash, sliced thin & halved
1 teaspoon of garlic, minced
1 1/2 cups of water
1 tablespoon of Beef bouillon granules
1/4 cup of Oil packed sun-dried tomatoes, minced
1 1/4 cups of crushed tomatoes in puree
1 tablespoon of Fresh parsley, chopped fine
1/4 teaspoon of oregano
1/4 teaspoon of rosemary, ground
1/8 teaspoon of crushed red pepper flakes
1 pound of Fresh angel hair pasta, cooked
1/2 cup of Parmesan cheese |
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Melt butter in a
Dutch Oven
 over
medium heat. Sauté onions, carrots and broccoli for 5 minutes. Add
mushrooms, squash and garlic and squat for 2 minutes longer. Add remaining
ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or
until veggies are tender and flavors are well-blended. Serve over cooked
pasta. Sprinkle Parmesan over the top and serve.
Source: The Olive Garden. Recipe By : From Geminis MASSIVE MealMaster
collection at www.synapse.com/~gemini
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