Olive Garden Capellini Primaverapasta, vegetables -----WALDINE VAN GEFFEN VGHC42A---- 1/4 pound Butter 1 1/2 cups Onion; chopped 3/4 cup Carrots; julienned 12 ounces Broccoli florets; 1" pcs 8 ounces Mushrooms; sliced 1 1/4 cups Yellow squash; sliced thin and halv 1 teaspoon Garlic; minced 1 1/2 cups Water 1 tablespoon Beef bouillon granules 1/4 cup Oil-pk sun-dried tomatoes; minced 1 1/4 cups Crushed tomatoes in puree 1 tablespoon Fresh parsley; chopped fine 1/4 teaspoon Oregano 1/4 teaspoon Rosemary; ground 1/8 teaspoon Crushed red pepper flakes 1 pound Fresh angel hair pasta; cooked 1/2 cup 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. |
