Olive Garden Capellini Primavera
Bring the vibrant flavors of Italian-inspired dining home with this Olive Garden Capellini Primavera recipe—a light and refreshing medley of tender angel hair pasta and colorful garden-fresh vegetables. Perfect for a quick weeknight dinner, this dish features sautéed zucchini, yellow squash, carrots, bell peppers, cherry tomatoes, and baby spinach, all brought together in a fragrant garlic and olive oil base. A touch of vegetable broth infuses extra depth, while fresh parsley and a sprinkle of Parmesan cheese (optional) elevate the dish to restaurant-quality elegance. Ready in just 35 minutes, this healthy, vegetarian pasta dish is as satisfying as it is visually stunning—ideal for impressing guests or indulging in a cozy night at home.
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Recipe Information
Ingredients
- 12 oz Capellini (angel hair) pasta
- 3 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 medium Zucchini, sliced into half-moons
- 1 medium Yellow squash, sliced into half-moons
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 1.5 cups Cherry tomatoes, halved
- 3 cups Baby spinach
- 0.5 cup Vegetable broth
- 2 tbsp Fresh parsley, chopped
- 0.5 cup Freshly grated Parmesan cheese (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the capellini pasta according to the package instructions until al dente, then drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
Add the zucchini, yellow squash, carrot, and red bell pepper to the skillet. Sauté for 5-7 minutes until they are slightly softened but still retain some crunch.
Stir in the cherry tomatoes and baby spinach. Cook for an additional 3-4 minutes until the spinach is wilted and the tomatoes are softened.
Pour in the vegetable broth and season with salt, black pepper, and crushed red pepper flakes if desired. Let the mixture simmer for 2-3 minutes so the flavors meld together.
Add the cooked capellini pasta to the skillet and toss to coat the pasta with the vegetable mixture evenly. Adjust the seasoning with additional salt and pepper if needed.
Remove from heat and sprinkle with fresh parsley and Parmesan cheese if using. Toss gently to combine.
Serve immediately, garnished with extra parsley or Parmesan if desired. Enjoy your Olive Garden-inspired Capellini Primavera!
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4624 mg | 201% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 31.3 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1603 mg | 123% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2862 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
