Capellini Primavera

Pasta with Sauce
Pasta with Primavera Sauce. Tony Robins/Photolibrary/Getty Images
  • 45 mins
  • Prep: 25 mins,
  • Cook: 20 mins
  • Yield: 4 Servings

This Olive Garden inspired pasta dish is made with a variety of fresh vegetables, including broccoli, summer squash, tomatoes, carrots, and mushrooms. 

Concentrated beef stock or condensed beef broth could be substituted for the water and bouillon granules. For a vegetarian version, use vegetable bouillon instead of beef.

What You'll Need

  • 4 ounces butter
  • 1 1/2 cups chopped onion
  • 3/4 cup
  • julienne-cut carrots
  • 1 1/2 cups broccoli florets, about 1-inch pieces
  • 8 ounces fresh sliced mushrooms
  • 3 small yellow summer squash or zucchini, halved and thinly sliced (about 1 to 1 1/2 cups sliced summer squash)
  • 1 medium clove garlic, minced
  • 1 1/2 cups water
  • 1 tablespoon beef bouillon granules or base
  • 1/4 cup oil-pack sun-dried tomatoes, drained and minced
  • 1 1/4 cups crushed tomatoes in puree
  • 1 tablespoon fresh parsley, chopped fine
  • 1/4 teaspoon oregano
  • 1/4 teaspoon rosemary, crumbled
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pound
  • fresh pasta,
  • cooked as directed on package
  • 1/2 cup grated Parmesan cheese

How to Make It

  1. Melt butter in a Dutch oven or large pot over medium heat. Sauté onions and carrots for 5 minutes. Add broccoli, mushrooms, squash and, garlic and sauté for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes, or until the vegetables are tender.
  2. Meanwhile, cook the capellini in boiling salted water following the package directions. Drain well.
  3. Serve the vegetable sauce over the hot drained pasta. Sprinkle Parmesan over the top and serve.

    Serves 4.