Olive Garden Capellini Primavera

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 lb butter
• 1 1/2 cups onions, chopped
• 3/4 cup carrot, julienned
• 12 ounces broccoli florets, cut into 1 inch pieces
• 8 ounces mushrooms, sliced
• 1 1/4 cups yellow squash, sliced thin and halved
• 1 teaspoon garlic, minced
• 1 1/2 cups water
• 1 tablespoon beef bouillon granules (one cube crushed)
• 1/4 cup sun-dried tomato, minced (oil packed)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon fresh parsley, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon crushed red pepper flakes
• 1 lb angel hair pasta, cooked
• 1/2 cup parmesan cheese, grated

Recipe

• 1 melt butter in a dutch oven over medium heat. sauté onions, carrots and broccoli until onions are translucent (6-8 minutes). add mushrooms, squash, garlic and water then saute for 2 minutes longer.
• 2 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.
• 3 serve over cooked pasta. sprinkle parmesan over the top and serve.