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Cook Time: 20 minutes
Ingredients:
- 4 ounces butter
- 1 1/2 cups chopped onion
- 3/4 cup julienne-cut carrots
- 1 1/2 cups broccoli flowerets, about 1-inch pieces
- 8 ounces sliced mushrooms
- 3 small yellow summer squash or zucchini, halved and thinly sliced (about 1 to 1 1/2 cups sliced summer squash)
- 1 medium clove garlic, minced
- 1 1/2 cups water
- 1 tablespoon beef bouillon granules or base
- 1/4 cup oil-pack sun-dried tomatoes, drained and 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 flakes
- 1 pound fresh angel hair pasta, cooked
- 1/2 cup grated Parmesan cheese
Preparation:
Melt butter in a Dutch oven or large kettle over medium heat. Sauté onions and carrots for 5 minutes. Add broccoli, mushrooms, squash and, garlic and sauté 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. Serve over hot cooked angel hair (capellini) pasta. Sprinkle Parmesan over the top
and serve.
Serves 4.
Serves 4.
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