Olive Garden Style Capellini Primavera Recipe

Pasta primavera
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 carrots (
  • julienned)
  • 1 1/2 cups broccoli florets (1-inch pieces)
  • 8 ounces fresh mushrooms (sliced)
  • 3 small yellow summer squash (or zucchini, halved and thinly sliced)
  • 1 medium clove garlic (minced)
  • 1 1/2 cups water
  • 1 tablespoon beef bouillon granules or base
  • 1/4 cup oil-packed 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.
  2. 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.
  3. Meanwhile, cook the capellini in boiling salted water following the package directions. Drain well.​
  4. Serve the vegetable sauce over the hot drained pasta. Sprinkle Parmesan over the top and serve.