Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-WALDINE VAN GEFFEN
-VGHC42A-----
1/4 lb Butter
1 1/2 c Onion -- chopped
3/4 c Carrots -- julienned
12 oz Broccoli florets -- 1" pcs
8 oz Mushrooms -- sliced
1 1/4 c Yellow squash -- sliced thin
And halved
1 t Garlic -- minced
1 1/2 c Water
1 tb Beef bouillon granules
1/4 c Oil-pk sun-dried tomatoes --
Minced
1 1/4 c Crushed tomatoes in puree
1 tb Fresh parsley -- chopped
Fine
1/4 ts Oregano
1/4 ts Rosemary -- ground
1/8 ts Crushed red pepper flakes
1 lb Fresh angel hair pasta --
Cooked
1/2 c 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 miniutes or until
veggies are tender and flavors are well-blended. Serve
over cooked pasta. Sprinkle Parmesan over the top and
serve. Source: The Olive Garden.
