Recipe: Olive Garden Capellini Primavera

OLIVE GARDEN CAPELLINI PRIMAVERA

1/4 pound (1/2 cup) butter
1 1/2 cups chopped onion
3/4 cup julienned carrots
12 ounces broccoli florets, in 1-inch pieces
8 ounces mushrooms, sliced
1 1/4 cups halved lengthwise and thinly sliced yellow squash
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules
1/4 cup oil-packed sun-dried tomatoes, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon oregano
1/4 teaspoon ground rosemary
1/8 teaspoon crushed red pepper flakes
FOR SERVING:
1 pound fresh angel hair pasta, cooked
1/2 cup parmesan cheese

Melt butter in a Dutch oven over medium heat. Saute onion, carrots and broccoli for 5 minutes.

Add mushrooms, squash and garlic and saute for 2 minutes longer.

Add remaining ingredients, except pasta and Parmesan; stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.

TO SERVE:
Serve over cooked pasta. Sprinkle Parmesan over the top and serve.

Makes 4 servings
Source: The Olive Garden