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1/4 pound Butter
1 1/2 cups Onion, chopped
3/4 cup Carrots, julienned
12 ounces Broccoli florets, 1" pcs
8 ounces Mushrooms, sliced
1 1/4 cups Yellow squash, sliced thin and halved
1 teaspoon Garlic, minced
1 1/2 cups Water
1 tablespoon Beef bouillon granules
1/4 cup Sun-dried tomatoes, oil-packed, minced
1 1/4 cups Crushed tomatoes, in puree
1 tablespoon Fresh parsley, chopped fine
1/4 teaspoon Oregano
1/4 teaspoon Rosemary, ground
1/8 teaspoon Crushed red pepper
1 pound Angel hair pasta, cooked
1/2 cup Parmesan cheese
Melt butter in a Dutch oven over medium heat. Saute 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.
1 1/2 cups Onion, chopped
3/4 cup Carrots, julienned
12 ounces Broccoli florets, 1" pcs
8 ounces Mushrooms, sliced
1 1/4 cups Yellow squash, sliced thin and halved
1 teaspoon Garlic, minced
1 1/2 cups Water
1 tablespoon Beef bouillon granules
1/4 cup Sun-dried tomatoes, oil-packed, minced
1 1/4 cups Crushed tomatoes, in puree
1 tablespoon Fresh parsley, chopped fine
1/4 teaspoon Oregano
1/4 teaspoon Rosemary, ground
1/8 teaspoon Crushed red pepper
1 pound Angel hair pasta, cooked
1/2 cup Parmesan cheese
Melt butter in a Dutch oven over medium heat. Saute 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.