Serving Size: 4
Ingredients:
1/4 pound butter
1 1/2 cups chopped onion
3/4 cup julienned carrots
12 ounces broccoli florets in 1" pieces
8 ounces mushrooms -- sliced
1 1/4 cups thinly-sliced halved yellow squash
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules
1/4 cup minced oil-pack sun-dried tomatoes
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely-chopped fresh parsley
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
Cooking Directions:
Melt butter in a Dutch oven over medium heat. Saut onions, carrots and
broccoli for 5 minutes. Add mushrooms, squash and garlic and saut 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 and
flavors are well-blended.
Serve over cooked pasta with Parmesan sprinkled over the top.
This recipe yields 4 servings.
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