Olive Garden Capellini Primavera Recipes

OLIVE GARDEN CAPELLINI PRIMAVERA

Steps:

• Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli until onions are translucent (6-8 minutes). Add mushrooms, squash, garlic and water then saute for 2 minutes longer.
• Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.
• Serve over cooked pasta. Sprinkle Parmesan over the top and serve.

CAPELLINI PRIMAVERA

Steps:

• Cook pasta"al dente" in boiling water; drain and set aside.
• While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
• or so in and swirl; heat on medium.
• Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
• Do not scorch garlic.
• Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
• Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
• Add the tomatoes and any juice to the vegetable mixture and stir well.
• Simmer uncovered for 2-3 minutes or until warmed through.
• Add the cooked pasta to the skillet and toss to mix.
• Adjust liquid with additional broth if needed.
• Sprinkle with Parmesan cheese and red pepper flakes, if desired.
• Serve.