This recipe was adapted from http://www.copykat.com/2009/05/14/olive-gardens-capellini-primavera/
It makes a great meatless main dish.
- ½ cup unsalted butter
- 1 - ½ cups chopped onions
- ¾ cup shredded carrots
- 5 cups raw broccoli florets, cut into 1" pieces OR 1 box frozen chopped broccoli, thawed
- 8 oz sliced mushrooms
- 1¼ cups thinly sliced yellow squash or zucchini
- 1 tsp minced garlic
- 1½ cups water
- 1 Tbsp no sodium beef or vegetable bouillon OR 1 pkg Herb Oz beef broth powder
- 1 can no-salt-added diced tomatoes.
- 1 Tbsp finely chopped fresh parsley
- ¼ tsp dried oregano
- ¼ tsp dried rosemary
- ⅛ tsp crushed red pepper flakes (more, or less, depending on your preference)
- ½ cup grated Parmesan cheese
- 8 oz cooked fresh angel-hair pasta
- Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter for 5 minutes.
- Add mushrooms, squash and garlic. Saute 2 minutes.
- Add all remaining ingredients except pasta and cheese; stir well. Bring to boil, then simmer 8 to 10 minutes or until vegetables are tender and flavors are well blended.
- Serve over cooked angel hair pasta.
Note that sodium percentages depend on which daily reference you use. The estimated 92 mg of sodium per serving implies that one serving of this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 6% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 9% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
