OLIVE GARDEN SHRIMP PRIMAVERA
I received an email this morning with a few Olive Garden Copycat recipes in it. Here is one of them that I don't see posted on Zaar yet.
Provided by senseicheryl
Categories < 60 Mins
Time 40m
Yield 4 dished, 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
- Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
- Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.
Nutrition Facts : Calories 729.1, Fat 27.9, SaturatedFat 15.3, Cholesterol 287.2, Sodium 1182, Carbohydrate 88.8, Fiber 6.8, Sugar 4.6, Protein 35.2
CAPELLINI PRIMAVERA
A lighter pasta dish, full of veggies, great for warm weather. Goes great with grilled chicken added to the pasta if you like something a little more substantial.
Provided by PalatablePastime
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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
Make and share this Olive Garden Capellini Primavera recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
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
CAPELLINI WITH TOMATOES AND BASIL
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
- Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
- While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
- Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
CAPELLINI PRIMAVERA
Make and share this Capellini Primavera recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
OLIVE GARDEN LASAGNA PRIMAVERA
Make and share this Olive Garden Lasagna Primavera recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water.
- While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside.
- Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around. Lay one noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash. Fold the ends over the top and place folded ends down on the sauce. (This is a squash bundle) Continue with the remaining noodles, placing them next to each other in the sauce. You should have 2 rows of 6 bundles each.
- Top with the remaining sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 626.6, Fat 21, SaturatedFat 10.6, Cholesterol 58.7, Sodium 987.9, Carbohydrate 79.9, Fiber 8.7, Sugar 20.7, Protein 30.5
OLIVE GARDEN CAPELLINI POMODORO
This is an incredibly easy, incredibly delicious dish. It is a takeoff from the Olive Garden original. I like more garlic, more basil, and less oil than their recipe calls for, but you can go to their website and get the original. This is a real kid pleaser. If they hate tomatoes, leave them out. It's still delicious. I wanted to add that you almost can't put too much basil in this. I made this again last night and probably used 40 large basil leaves or more, and some fresh parsley that my son picked by mistake. I did note that when I used 6 cloves of garlic, they were small to medium cloves. When they were large, I used only 4. Garlic is a matter of preference, though and you may love 6 large cloves. You can also increase the amount of fresh tomato, but do increase your garlic in proportion. It always amazes me that this dish is so fast and sooooooooooooooo delicious!
Provided by Heartsong
Categories Low Cholesterol
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water and drain.
- You may process garlic, olive oil, basil leaves, salt and pepper whole in mini chopper or food processor and then stir into drained noodles.
- Or add garlic, olive oil, and basil. Stir well. Add salt, pepper, and tomatoes.
- Adjust seasonings to taste.
- Top with Parmesan, Romano, or Asiago cheese.
Nutrition Facts : Calories 322.7, Fat 8.1, SaturatedFat 1.2, Sodium 16.7, Carbohydrate 53.7, Fiber 4.9, Sugar 8, Protein 10
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