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 10/29/20
Pasta primavera
Tony Robins/Photolibrary/Getty Images
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 4 servings

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 julienned carrots

  • 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 or vegetable 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 finely chopped fresh parsley

  • 1/4 teaspoon oregano

  • 1/4 teaspoon rosemary (crumbled)

  • 1/8 teaspoon crushed red pepper flakes

  • 1 pound fresh pasta or gnocchi (cooked as directed on package)

  • 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 onions and carrots for 5 minutes.

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

  5. Add remaining ingredients, stir well and bring to a simmer—Cook for 8 to 10 minutes, or until the vegetables are tender.

  6. Meanwhile, cook the capellini or gnocchi in boiling salted water following the package directions. Drain well.​

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

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