Olive Garden Capellini Primavera

This Capellini Primavera captures the essence of a fresh, garden-style pasta dish with a rich tomato-basil broth and tender-crisp vegetables. The combination of angel hair pasta, sweet onions, crisp carrots, earthy mushrooms, and bright squash creates a harmonious blend of textures and flavors. Perfect for a quick weeknight dinner or a light lunch, this recipe brings the comfort of Olive Garden's signature style into your own kitchen. It's vegetarian-friendly, easy to customize with seasonal produce, and ready in under 40 minutes. Serve it family-style for a satisfying, shareable meal that feels both indulgent and wholesome.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 423.4

Dietary: Vegetarian

Description

This Capellini Primavera captures the essence of a fresh, garden-style pasta dish with a rich tomato-basil broth and tender-crisp vegetables. The combination of angel hair pasta, sweet onions, crisp carrots, earthy mushrooms, and bright squash creates a harmonious blend of textures and flavors. Perfect for a quick weeknight dinner or a light lunch, this recipe brings the comfort of Olive Garden's signature style into your own kitchen. It's vegetarian-friendly, easy to customize with seasonal produce, and ready in under 40 minutes. Serve it family-style for a satisfying, shareable meal that feels both indulgent and wholesome.

Ingredients

Butter
Onion -- chopped
Carrots -- julienned
Broccoli florets -- 1" pcs
Mushrooms -- sliced
Yellow squash; sliced thin
Fresh angel hair pasta
Garlic -- minced
Water
Beef bouillon granules
Oil-packed sun-dried tomatoes -- minced
Crushed tomatoes in puree
Fresh parsley -- chopped
Oregano
Rosemary -- ground
Crushed red pepper flakes
Parmesan cheese -- grated

Directions

1
Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
2
Melt butter in a large Dutch oven or skillet over medium heat.
3
Add chopped onions, julienned carrots, and broccoli florets. Sauté for 5 minutes until slightly softened.
4
Stir in sliced mushrooms, yellow squash, and minced garlic. Cook for 2 more minutes.
5
Add water, beef bouillon granules, sun-dried tomatoes, crushed tomatoes, parsley, oregano, rosemary, and red pepper flakes. Stir well.
6
Bring the mixture to a simmer. Cover and cook for 8 to 10 minutes until vegetables are tender-crisp and flavors have melded.
7
Divide the cooked pasta among serving bowls.
8
Ladle the vegetable sauce over the pasta.
9
Sprinkle with grated Parmesan cheese before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 423.4kcal

% Daily Value *
Total Fat 25.1g39%
Saturated Fat 14.5g73%
Cholesterol 61.0mg21%
Sodium 328.4mg14%
Total Carbohydrate 45.1g16%
Dietary Fiber 13.5g54%
Sugars 17.2g
Protein 17.0g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: capellini, primavera, olive garden copycat, vegetable pasta, angel hair pasta, tomato sauce, vegetarian dinner, easy pasta recipe, spring vegetables, italian american, weeknight meal, parmesan cheese, fresh herbs, comfort food, family dinner, quick recipe, healthy pasta, broccoli pasta, mushroom pasta, squash recipe

Read it online: https://www.chefs-mate.com/recipe/olive-garden-capellini-primavera/