1/4 lb Butter
1-1/2 cup Onion; chop
3/4 cup Carrots; julienne
12 oz Broccoli florets; 1 inch pcs
8 oz Mushrooms; slice
1-1/4 cup Yellow squash
1 slice Thin/halve
1 teaspoon Garlic; mince
1-1/2 cup Water
1 tablespoon Beef bouillon granules
1/4 cup Oil-pk sun-dried tomatoes, Mince
1-1/4 cup Crushed tomatoes in puree
1 tablespoon Fresh parsley; chop fine
1/4 teaspoon Oregano
1/4 teaspoon Rosemary; ground
1/8 teaspoon Crushed red pepper flakes
1 lb Fresh angel hair pasta; cook
1/2 cup Parmesan cheese
Yield: 4 servings
Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli for 5 minutes. Add mushrooms, squash and garlic and squat 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.