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This Olive Garden inspired pasta dish is made with a variety of fresh vegetables, including broccoli, summer squash, tomatoes, carrots, and mushrooms.Â
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
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4 ounces butter
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1 1/2 cups chopped onion
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3/4 cup julienned carrots
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1 1/2 cups broccoli florets (1-inch pieces)
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8 ounces fresh mushrooms, sliced
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3 small yellow summer squash or zucchini, halved and thinly sliced
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1 medium clove garlic, minced
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1 1/2 cups water
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1 tablespoon beef or vegetable bouillon granules or base
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1/4 cup oil-packed sun-dried tomatoes, drained and minced
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1 1/4 cups crushed tomatoes in puree
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1 tablespoon finely chopped fresh parsley
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1/4 teaspoon oregano
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1/4 teaspoon rosemary (crumbled)
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1/8 teaspoon crushed red pepper flakes
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1 pound fresh angel hair pasta (cooked, or gnocchi or another fresh pasta)
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1/2 cup grated Parmesan cheese
Steps to Make It
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Gather the ingredients.
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Melt butter in a Dutch oven or large pot over medium heat.
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Sauté onions and carrots for 5 minutes.
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Add broccoli, mushrooms, squash and, garlic and sauté for 2 minutes longer.
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Add remaining ingredients, stir well and bring to a simmer—Cook for 8 to 10 minutes, or until the vegetables are tender.
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Meanwhile, cook the capellini or gnocchi in boiling salted water following the package directions. Drain well.​
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Drain the gnocchi and add to the sauce, tossing to coat.
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Sprinkle freshly grated Parmesan over the top and serve.
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