Olive Garden Style Capellini Primavera

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/25/19
Pasta primavera
Tony Robins/Photolibrary/Getty Images
  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
813 Calories
29g Fat
116g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 813
% Daily Value*
Total Fat 29g 37%
Saturated Fat 17g 83%
Cholesterol 70mg 23%
Sodium 752mg 33%
Total Carbohydrate 116g 42%
Dietary Fiber 10g 36%
Protein 26g
Calcium 288mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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.