Olive Garden Capellini Primavera

Olive Garden Capellini Primavera

Recipe By :
Serving Size : 4 Preparation Time :0:00
Dairy

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/4 pound Butter
1 1/2 cups Onion -- chop
3/4 cup Carrots -- julienne
12 ounces Broccoli florets -- 1" pcs
8 ounces Mushrooms -- slice
1 1/4 cups Yellow squash
1 slice thin/halve
1 teaspoon Garlic -- mince
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 -- chop fine
1/4 teaspoon Oregano
1/4 teaspoon Rosemary -- ground
1/8 teaspoon Crushed red pepper flakes
1 pound Fresh angel hair pasta -- cook
1/2 cup Parmesan cheese

Melt butter in a Dutch oven over medium heat. Sauté 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 minutes or until veggies are tender and flavors are
well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and
serve.