Go Back
–+ servings
Close-up view of capellini primavera in a large white bowl.

Olive Garden Capellini Primavera

Enjoy classic Olive Garden capellini primavera at a fraction of the cost when you make it right in your own kitchen!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Recipe Makes: 6 servings
Approximate Cost: $11.70 ($1.95 per serving)

Equipment

  • Large skillet (with lid)
  • large wooden spoon (or silicone spatula)
  • large pot
  • colander

Ingredients

For the Primavera Sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil (1 of 2)
  • 1 cup chopped yellow onion (approximately 1 medium yellow onion)
  • ½ cup julienned carrots (approximately 1 large carrot)
  • 2 cups chopped broccoli florets
  • 8 ounces sliced mushrooms
  • 1 ½ cups chopped zucchini (approximately 1 medium zucchini)
  • 2 teaspoons minced garlic (approximately 3 cloves garlic)
  • 1 tablespoon olive oil (2 of 2)
  • 1 tablespoon Italian seasoning
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • ¼ cup sun-dried tomatoes in oil (drained)
  • 1 cup crushed tomatoes
  • 1 ½ cups low-sodium vegetable broth
  • ¼ teaspoon crushed red pepper flakes (optional)

For the Pasta

  • 16 cups water
  • 1 tablespoon salt
  • 1 pound uncooked capellini (or uncooked angel hair pasta)

Serving Suggestions (All Optional)

  • grated parmesan (to taste)
  • chopped fresh basil (or chiffonaded fresh basil, to taste)
  • garlic-buttered breadsticks

Instructions

  • Add 1 tablespoon unsalted butter and 1 tablespoon olive oil to large skillet and place skillet on stovetop over medium-high heat. Heat skillet until butter is melted and oil is shimmery, swirling and tilting pan occasionally to distribute oil and butter across entire surface.
  • Reduce heat under skillet to medium. Add 1 cup chopped yellow onion and ½ cup julienned carrots to skillet and stir to incorporate. Sauté onions and carrots approximately 5 minutes, stirring occasionally, or until aromatics have softened.
  • Once onions and carrots have softened, add 2 cups chopped broccoli florets, 8 ounces sliced mushrooms, 1 ½ cups chopped zucchini, and 2 teaspoons minced garlic to skillet. Top vegetables with 1 tablespoon olive oil and stir gently to incorporate, covering all vegetables in oil and remaining melted butter.
  • Season vegetables with 1 tablespoon Italian seasoning, salt to taste, and freshly cracked black pepper to taste. Stir gently to coat all vegetables. Sauté vegetables 5 minutes, uncovered, stirring often.
  • While vegetables sauté, fill large pot with 16 cups water and place pot on stovetop over medium-high heat. Bring pot of water to rolling boil, then add 1 tablespoon salt and stir to incorporate.
  • When water begins to boil again, add 1 pound uncooked capellini to pot and cook according to package instructions. Reduce cook time on packaging 1 minute.
  • When pasta is al dente, pour pasta and water into colander and drain pasta well. Set aside.
  • Add ¼ cup sun-dried tomatoes in oil, 1 cup crushed tomatoes, and 1 ½ cups low-sodium vegetable broth. If desired, also add ¼ teaspoon crushed red pepper flakes. Gently stir all ingredients together until well incorporated, then increase heat under skillet slightly and bring liquid to gentle boil.
  • When liquid begins to boil, reduce heat under skillet to medium-low and cover skillet with lid. Simmer mixture 7 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Divide cooked pasta into desired portions and plate. Top plated pasta with preferred amount of primavera sauce, then garnish with grated parmesan and chopped fresh basil (optional). Serve warm with garlic-buttered breadsticks if desired.

Recipe Notes

  • Unsalted butter and low-sodium vegetable broth are recommend so that you have more control over how much salt is in your dish. Feel free to use salted butter and regular vegetable broth if desired!
  • Olive Oil: This recipe uses a total of 2 tablespoons of olive oil. Each tablespoon is used at different times in the recipe.
  • To Julienne the Carrots: Peel the carrots, cut away the tops if needed, then slice each carrot horizontally into three chunky pieces approximately 2-3 inches long. Slice each piece lengthwise into 3-4 thin, flat slivers (depending on the thickness of the carrot). Lay each sliver down on its flat side, then slice each sliver lengthwise into thin matchsticks.
  • To Chiffonade the Basil: Stack fresh basil leaves on top of each other. Tightly roll the stack of leaves lengthwise into a long, thin roll. Use a sharp paring knife or chef's knife to cut the roll perpendicularly, creating long ribbons of basil once unrolled.
  • Make it Gluten Free: Use gluten-free pasta, and make sure your spices, vegetable broth, and grated parmesan don't contain any hidden gluten.
 
Estimated cost does not include any optional ingredients.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 408kcal | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1288mg | Potassium: 746mg | Total Carbs: 70g | Fiber: 6g | Sugar: 8g | Net Carbs: 64g | Vitamin C: 45mg | Calcium: 98mg
Cheap Cheap Eats recipe developed by Cheryl Malik