Free Recipe The Olive Garden s Capellini Primavera
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for The Olive Garden s Capellini Primavera Recipe
1/2 c (1 stick) butter
1-1/2 c Chopped onions
3/4 c Julienne-cut carrots;
-(1/8 x 1/8 x 1-1/2-inch)
5 c (12 ounces) broccoli
-florets; cut into 1-inch
-pieces
3 c (about 8 ounces) sliced
-mushrooms
1-1/4 c Thinly sliced yellow squash;
-(cut squash in half
-lengthwise before slicing)
1 ts Minced garlic
1-1/2 c Water
1 tb Beef bouillon granules; (or
-vegetable broth)
1/4 c Sun-dried tomatoes;
-oil-packed, minced
1-1/4 c Crushed tomatoes in puree
1 tb Finely chopped fresh parsley
1/4 ts Dried oregano
1/4 ts Dried rosemary
1/8 ts Crushed red pepper flakes
1 lb Fresh angel-hair pasta
1/2 c Grated Parmesan cheese
The Olive Garden s Capellini Primavera Preparation
Notes: Olive Garden Italian Restaurant, Brookfield. Milwaukee Journal Sentinel. Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 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. Top with Parmesan cheese. Makes 4 to 6 generous servings. Cathie Weinberg, spokeswoman for the Olive Gardens restaurants; a national chain with 11 locations in Wisconsin, sent the recipe. by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
Cooking Temperature:
Recipe Serves: 1
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