Olive Garden Capellini Primavera

Recipe Ingredients

1/4 lb	113g / 4oz	Butter
1 1/2 cups	93g / 3.3oz	Onion - chop
3/4 cup	82g / 2.9oz	Carrots - julienne
12 oz	340g	Broccoli florets - 1" pcs
8 oz	227g	Mushrooms - slice
1 1/4 cups	296ml	Yellow squash
1		Thin/halve
1 teaspoon	5ml	Garlic - mince
1 1/2 cups	355ml	Water
1 tablespoon	15ml	Beef bouillon granules
1/4 cup	59ml	Oil-pk sun-dried tomatoes - mince
1 1/4 cups	296ml	Crushed tomatoes in puree
1 tablespoon	15ml	Fresh parsley - chop fine
1/4 teaspoon	1.3ml	Oregano
1/4 teaspoon	1.3ml	Rosemary - ground
1/8 teaspoon	0.6ml	Crushed red pepper flakes
1 lb	454g / 16oz	Fresh angel hair pasta - cook
1/2 cup	73g / 2.6oz	Parmesan cheese

Recipe Instructions

Source:
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. The Olive Garden.

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