Olive Garden Style Capellini Primavera

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/28/21
Pasta primavera
Tony Robins/Photolibrary/Getty Images
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
445 Calories
17g Fat
62g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 445
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 48%
Cholesterol 41mg 14%
Sodium 810mg 35%
Total Carbohydrate 62g 22%
Dietary Fiber 10g 34%
Total Sugars 14g
Protein 16g
Vitamin C 60mg 298%
Calcium 235mg 18%
Iron 5mg 28%
Potassium 1208mg 26%
*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.

Featured Video

Ingredients

  • 4 ounces (1/2 cup) unsalted butter

  • 1 1/2 cups chopped onion

  • 3/4 cup julienned carrots

  • 1 1/2 cups broccoli florets, cut into 1-inch pieces

  • 8 ounces fresh mushrooms, sliced

  • 3 small yellow summer squash, or zucchini, halved and thinly sliced

  • 1 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, finely chopped

  • 1/4 teaspoon oregano

  • 1/4 teaspoon rosemary, crumbled

  • 1/8 teaspoon crushed red pepper flakes

  • 1 pound fresh angel hair pasta

  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Melt butter in a Dutch oven or large pot over medium heat.

  3. Sauté onion and carrots for 5 minutes.

  4. Add broccoli, mushrooms, squash, and garlic and then sauté for 2 minutes longer.

  5. Add water, beef bouillon, sun-dried tomatoes, parsley, oregano, rosemary, and red pepper flakes, stir well and bring to a simmer. Cook for 8 to 10 minutes or until the vegetables are tender.

  6. Meanwhile, cook the angel hair pasta in boiling salted water following the package directions. Drain well.​

  7. Drain the pasta and add to the sauce, tossing to coat.

  8. Sprinkle freshly grated Parmesan over the top and serve.