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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cappellini Primavera Recipe

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This recipe for Cappellini Primavera is from Hatch Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter
1 1/2 c. onions, chopped
5 c. broccoli florets, 1" pieces
3/4 c. carrot cuts, julienne
3 c. mushrooms, sliced
1 1/4 c. yellow squash, thinly sliced and cut in half
1 tsp garlic, finely chopped
1 1/2 c. water
1 tbsp. vegetable broth
1/4 c. sundried tomatoes, oil packed, minced
1 1/4 c. crushed tomatoes in puree
1 tbsp. fresh parsley, finely chopped
1/4 tsp. oregano leaves
1/4 tsp. rosemary, ground
1/8 tsp. crushed red pepper flakes
1 lb. fresh angel hair pasta
1/2 c. parmesan cheese, grated
Directions:
Directions:
Melt butter in large stockpot over medium heat. Saute onions, carrots and broccoli for 5 minutes. Add mushrooms, squash and garlic and saute for 2 minutes longer. Add remaining ingredients, stir well and bring to simmer. Cook for 8-10 min or until vegetables are tender and flavors are well-blended. Pour vegetable sauce over pasta. Sprinkle with parmesan cheese.
Personal Notes:
Personal Notes:
From Stacey: Grandma made this for a family get-together once and it was delicious. She told us that she and Grandpa had been eating at an Italian restaurant and had ordered this dish and later asked for the recipe and the restaurant gave it to them. That is so Grandma to boldly ask for a recipe! Grandma always loves things full of vegetables.

 

 

 

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