Olive Garden Capellini Primavera Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-WALDINE VAN GEFFEN VGHC42A-----,
1/4 lbs: Butter,
1 1/2 cup: Onion, chopped
3/4 cup: Carrots, julienned
12 ounce: Broccoli florets, 1" pcs
8 ounce: Mushrooms, sliced
1 1/4 cup: Yellow squash, sliced thin
And halved,
1 tsp: Garlic, minced
1 1/2 cup: Water,
1 tbsp: Beef bouillon granules,
1/4 cup: Oil-pk sun-dried tomatoes --,
Minced,
1 1/4 cup: Crushed tomatoes in puree,
1 tbsp: Fresh parsley, chopped
Fine,
1/4 tsp: Oregano,
1/4 tsp: Rosemary, ground
1/8 tsp: Crushed red pepper flakes,
1 lbs: Fresh angel hair pasta --,
Cooked,
1/2 cup: Parmesan cheese,
Directions:
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. Source: The Olive Garden.
Recipe By :
Source from luhu.jp
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. Source: The Olive Garden.
Recipe By :
Source from luhu.jp