I had amazing success with the last Olive Garden copy cat recipe I tried so I was super excited to give this baby a shot. It’s loaded down with good-for-you vegetables too!
I found this recipe here but sadly, I didn’t realize there wasn’t a picture associated with it and we scarfed this down so fast I didn’t take a picture of it. It’s pretty though. 🙂
The Olive Garden’s Capellini Primavera
Serves: 4-6 generous servings
- 1/2 cup (1 stick) butter
- 1-1/2 cups chopped onions
- 3/4 cup julienne-cut carrots (I used pre-cut matchstick carrots)
- 5 cups broccoli florets, cut into 1-inch pieces
- 3 cups sliced mushrooms
- 1-1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
- 1 tsp. minced garlic
- 1-1/2 cups water
- 1 Tbs. beef bouillon granules (or vegetable broth)
- 1/4 cup sun-dried tomatoes, oil-packed, minced
- 1-1/4 cups crushed tomatoes in puree
- 1 Tbs. finely chopped fresh parsley
- 1/4 tsp. dried oregano
- 1/4 tsp. dried rosemary
- 1/8 tsp. crushed red pepper flakes
- 1 lb. fresh angel hair pasta (I used dried whole wheat pasta)
- 1/2 cup grated Parmesan cheese
- Melt butter in Dutch oven over medium heat. Sauté onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 2 minutes. Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8-10 minutes or until vegetables are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan cheese.
- My husband loved this dish. I liked it, but I definitely prefer the other Olive Garden copy cat recipe.
- This dish requires a significant amount of chopping but my husband helped chop and it didn’t take us very long. It’s worth it when you consider that this fed us for 3 separate meals.
You can view all of the recipes I’ve posted by clicking here.