About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.




Capellini Primavera


  • 4 ounces butter
  • 1 1/2 cups chopped onion
  • 3/4 cup julienne-cut carrots
  • 1 1/2 cups broccoli flowerets, about 1-inch pieces
  • 8 ounces sliced mushrooms
  • 3 small yellow summer squash or zucchini, halved and thinly sliced (about 1 to 1 1/2 cups sliced summer squash)
  • 1 medium clove garlic, minced
  • 1 1/2 cups water
  • 1 tablespoon beef bouillon granules or base
  • 1/4 cup oil-pack sun-dried tomatoes, drained and minced
  • 1 1/4 cups crushed tomatoes in puree
  • 1 tablespoon fresh parsley, chopped fine
  • 1/4 teaspoon oregano
  • 1/4 teaspoon rosemary, ground
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pound fresh angel hair pasta, cooked
  • 1/2 cup grated Parmesan cheese


Melt butter in a Dutch oven or large kettle over medium heat. Sauté onions and carrots for 5 minutes. Add broccoli, mushrooms, squash and, garlic and sauté for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until vegetables are tender. Serve over hot cooked angel hair (capellini) pasta. Sprinkle Parmesan over the top and serve.
Serves 4.

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