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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Step 3

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove from heat and sprinkle with fresh parsley and Parmesan cheese if using. Toss gently to combine.

Step 9

Serve immediately, garnished with extra parsley or Parmesan if desired. Enjoy your Olive Garden-inspired Capellini Primavera!

Nutrition Facts

Serving size	1594.3 grams (1594.3g)

Amount per serving	% Daily Value*
Calories	1688

Total Fat 82.00g	105%
Saturated Fat 29.20g	146%
Polyunsaturated Fat 4.30g
Cholesterol 95mg	32%
Sodium 4624mg	201%
Total Carbohydrate 165.90g	60%
Dietary Fiber 24.60g	88%
Total Sugars 31.30g
Protein 80.30g	161%

Vitamin D 48IU	238%
Calcium 1603mg	123%
Iron 12mg	66%
Potassium 2863mg	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.

Source of Calories

Fat: 42.8%

Protein: 18.6%

Carbs: 38.5%