Best Capellini Primavera La Camelia Recipes

Capellini Primavera image

Provided by evelynathens

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 medium onion, coarsely chopped
3 large tomatoes, peeled,seeded and chopped
1 cup chicken broth
1/2 cup whipping cream
1 lb broccoli, cut julienne (flowerets only)
3 medium carrots, peeled and cut into julienne
1 lb capellini
2 medium zucchini, peeled and cut into julienne
1 1/2 cups parmesan cheese, grated
1/4 cup butter

Steps:

Bring large pot of salted water to boil.
Meanwhile, heat oil over medium heat.
Add onion and cook until lightly-coloured, about 5 minutes.
Add tomatoes and cook 1-2 minutes, stirring.
Mix in broth and cream.
Remove from heat and keep warm.
Add broccoli to boiling water; when water returns to boil, stir in carrot and cappellini.
When water returns to boil, cook 3 minutes and add zucchini.
Continue cooking until pasta is al dente, about 2-3 minutes longer.
Drain well and transfer to a large bowl.
Add Parmesan and butter and toss to blend.
Pour sauce over and toss gently.
Season and serve immediately.

Capellini Primavera image

Provided by PalatablePastime

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces angel hair pasta
1 tablespoon chopped garlic
1/4 yellow bell pepper, chopped
1 medium zucchini, sliced
3/4 cup quartered fresh mushrooms
1/2 cup thinly sliced carrot
3/4 cup vegetable broth or 3/4 cup chicken broth
3 teaspoons chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 (14 1/2 ounce) can diced fire-roasted tomatoes
1/4 cup grated parmesan cheese
crushed red pepper flakes (optional)

Steps:

Cook pasta"al dente" in boiling water; drain and set aside.
While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
or so in and swirl; heat on medium.
Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
Do not scorch garlic.
Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
Add the tomatoes and any juice to the vegetable mixture and stir well.
Simmer uncovered for 2-3 minutes or until warmed through.
Add the cooked pasta to the skillet and toss to mix.
Adjust liquid with additional broth if needed.
Sprinkle with Parmesan cheese and red pepper flakes, if desired.
Serve.

Olive Garden Capellini Primavera image

Provided by Member 610488

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 lb butter
1 1/2 cups onions, chopped
3/4 cup carrot, julienned
12 ounces broccoli florets, cut into 1 inch pieces
8 ounces mushrooms, sliced
1 1/4 cups yellow squash, sliced thin and halved
1 teaspoon garlic, minced
1 1/2 cups water
1 tablespoon beef bouillon granules (one cube crushed)
1/4 cup sun-dried tomato, minced (oil packed)
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon fresh parsley, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 lb angel hair pasta, cooked
1/2 cup parmesan cheese, grated

Steps:

Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli until onions are translucent (6-8 minutes). Add mushrooms, squash, garlic and water then saute for 2 minutes longer.
Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.
Serve over cooked pasta. Sprinkle Parmesan over the top and serve.

Nutrition Facts : Calories 794, Fat 29.3, SaturatedFat 17.2, Cholesterol 72, Sodium 707.2, Carbohydrate 110.1, Fiber 8, Sugar 12.4, Protein 27