Title: Olive Garden Capellini Primavera
Categories: Dried Pasta Vegetable
Yield: 4 To 6
| WALDINE VAN GEFFEN VGHC42A |
| 1/4 | lb | Butter |
| 1 1/2 | c | Onion; chop |
| 3/4 | c | Carrots; julienne |
| 12 | oz | Broccoli florets; 1" pcs |
| 8 | oz | Mushrooms; slice |
| 1 1/4 | c | Yellow squash; slice thin, and halve |
| 1 | ts | Garlic; mince |
| 1 1/2 | c | Water |
| 1 | tb | Beef bouillon granules |
| 1/4 | c | Oil-pk sun-dried tomatoes; mince |
| 1 1/4 | c | Crushed tomatoes in puree |
| 1 | tb | Fresh parsley; chop fine |
| 1/4 | ts | Oregano |
| 1/4 | ts | Rosemary; ground |
| 1/8 | ts | Crushed red pepper flakes |
| 1 | lb | Fresh angel hair pasta; cook |
| 1/2 | c | Parmesan cheese |
Melt butter in a Dutch oven over medium heat. Saute 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 miniutes 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.