Guest guest Posted December 11, 2005 Report Share Posted December 11, 2005 One of my great finds from the newspaper food section. Olive Garden's Capellini Primavera 1/2 cup (1 stick) butter or margarine 1 1/2 cups chopped onions 3/4 cup julienne-cut carrots (1/8-by-1/8-by-1 1/2-inch) 5 cups (12 ounces) broccoli florets, cut in 1 1/2 inch pieces 3 cups (about 8 ounces) sliced mushrooms 1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing) 1 teaspoon minced garlic 1 1/2 cups water 1 tablespoon vegetable bouillon 1/4 cup sun-dried tomatoes, oil-packed, minced 1 1/4 cups crushed tomatoes in puree 1 tablespoon finely chopped fresh parsley 1/4 teaspoon dried oregano 1/4 teaspoon dried rosemary 1/8 teaspoon crushed red pepper flakes 1 pound fresh angel-hair pasta 1/2 cup grated Parmesan cheese Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes. Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous servings. Shopping Find Great Deals on Holiday Gifts at Shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2005 Report Share Posted December 13, 2005 Another sure fire hit! Can't wait for the weekend when we can go grocery shopping, and hopefully to the 14 Carrots store up the road a piece in South Carolina. Organic everything there! Organic produce, milk, eggs and cheese...and Dutch cocoa, very hard to find elsewhere in a brick and mortar store. This would be great for a potluck or having folks over, I think. Or last all week as leftovers from a good supper! Bron On 12/11/05, isis <isisdarkshade wrote: > > One of my great finds from the newspaper food section. > > > Olive Garden's Capellini Primavera > > 1/2 cup (1 stick) butter or margarine > 1 1/2 cups chopped onions > 3/4 cup julienne-cut carrots (1/8-by-1/8-by-1 1/2-inch) > 5 cups (12 ounces) broccoli florets, cut in 1 1/2 inch pieces > 3 cups (about 8 ounces) sliced mushrooms > 1 1/4 cups thinly sliced yellow squash (cut squash in half > lengthwise before slicing) > 1 teaspoon minced garlic > 1 1/2 cups water > 1 tablespoon vegetable bouillon > 1/4 cup sun-dried tomatoes, oil-packed, minced > 1 1/4 cups crushed tomatoes in puree > 1 tablespoon finely chopped fresh parsley > 1/4 teaspoon dried oregano > 1/4 teaspoon dried rosemary > 1/8 teaspoon crushed red pepper flakes > 1 pound fresh angel-hair pasta > 1/2 cup grated Parmesan cheese > > Melt butter in Dutch oven over medium heat. Saute onions, carrots > and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. > Saute 2 minutes. Add all remaining ingredients except pasta and > cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or > until vegetables are tender and flavors are well blended. > Serve over cooked angel hair pasta. Top with Parmesan cheese. Makes > 4 to 6 generous servings. > > > > > > Shopping > Find Great Deals on Holiday Gifts at Shopping > > Quote Link to comment Share on other sites More sharing options...
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