Capellini Primavera – Easy Olive Garden Copycat

This Olive Garden Capellini Primavera is a buttery, veggie-packed pasta that’s surprisingly quick for how fancy it looks. You get all the restaurant flavor — garlic, herbs, sun-dried tomatoes — but it comes together in about 30 minutes, tops. It’s a solid pick for when you want something light-ish but still filling.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: Garlicky, fresh, herby
• Great for: Weeknight dinners, low-stress lunch, sneaky veggie meals

Why I Like This Recipe

I was not in the mood to cook. I had some leftover veggies that were on the edge of being sketchy, a box of angel hair, and like… a weird craving for sun-dried tomatoes. Tossed it all together with butter and herbs, and suddenly it felt like I actually made dinner. It’s light but still cozy, ya know?

Ingredients

• 4 oz butter
• 1½ cups chopped onions
• ¾ cup julienned carrots
• 5 cups broccoli florets
• 3 cups sliced mushrooms
• 1¼ cups sliced yellow squash
• 1 tsp minced garlic
• 1½ cups water
• 1 tbsp beef bouillon granules
• ¼ cup oil-packed sun-dried tomatoes, minced
• 1¼ cups crushed tomatoes in puree
• 1 tbsp fresh parsley, chopped
• ¼ tsp dried oregano
• ¼ tsp dried rosemary
• ⅛ tsp crushed red pepper flakes
• 1 lb cooked angel hair pasta
• ½ cup grated Parmesan cheese

How To Make Capellini Primavera

1. Melt the butter: Big pot, medium heat. Melt all the butter till it smells toasty.
2. Cook onions, carrots, and broccoli: Toss those in first. Give it 5 minutes — the onions should soften and the broccoli just start to turn bright green.
3. Add mushrooms, squash, and garlic: Stir in the rest of the veggies and the garlic. Cook for 2 more minutes. Don’t overthink it.
4. Add liquids + seasonings: Pour in the water, bouillon, crushed and sun-dried tomatoes, herbs, and red pepper flakes. Stir. Let it come together.
5. Simmer: Low heat. Let it bubble gently for 8–10 minutes until the veggies are tender and everything smells kind of amazing.
6. Serve: Toss the veggie mix over fresh angel hair pasta. Finish with Parmesan. That’s it.

Tips for Success

• Cut the veggies about the same size so nothing cooks weirdly fast.
• Use high-ish heat at first so they sauté, not steam.
• Don’t skip the sun-dried tomatoes — even a little adds a lot.
• Wait to combine with pasta until serving so the noodles don’t get soggy.
• Always taste before serving — you might want a pinch more salt or spice.

Storage and Reheating

• Fridge: Cool completely. Store in a sealed container for up to 3 days.
• Reheat: Pan over medium heat with a splash of broth or water. Stir often. Should take about 5–7 mins to warm through.
• Freezer: Wouldn’t recommend freezing this one. The veggies go mushy.

Frequently Asked Questions

• Can I use a different pasta?
  Totally. Penne, spaghetti, whatever’s around. Angel hair’s just what Olive Garden uses.
• Can I make it vegetarian?
  Yep. Swap the beef bouillon for veggie bouillon or just use a little salt and extra herbs.
• Does this work without sun-dried tomatoes?
  You can skip them, but they add a deep flavor that’s hard to fake. If you do, maybe toss in a splash of balsamic.
• Can I add protein to it?
  Sure. Grilled chicken, shrimp, or even crispy tofu would go great.
• What if I hate squash?
  Leave it out. Add more mushrooms or broccoli instead. No one will know.

Common Mistakes and How to Dodge Them

• Throwing in all the veggies at once: Everything has its own cook time. Add the firmer stuff (like carrots and broccoli) first so it doesn’t end up uneven.
• Low heat from the start: You want the veggies to sauté in butter — not steam. Crank the heat a little, then lower it later.
• Adding pasta too early: Angel hair soaks up sauce like crazy. Mix them right before serving or it’ll get gummy.
• Forgetting to taste before serving: Bouillon varies a lot. Always give it a taste and adjust. Sometimes it just needs a little more salt or heat.
• Skipping the Parmesan: Listen, I’ve done it. But it really ties the whole thing together. Even the fake stuff works.

Nutrition Facts (Per Serving)

• Calories: 814 kcal
• Total Fat: 30g
• Saturated Fat: 17g
• Cholesterol: 72mg
• Sodium: 885mg
• Potassium: 1443mg
• Total Carbohydrate: 111g
• Dietary Fiber: 11g
• Sugars: 14g
• Protein: 28g

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