1/4 lb Butter
1 1/2 c Onion,chop
3/4 c Carrots,julienne
12 oz Broccoli florets,1" pcs
8 oz Mushrooms,slice
1 1/4 c Yellow squash,slice thin;
1 t Garlic,mince
1 1/2 c Water
1 T Beef bouillon granules
1/4 c Oil-pk sun-dried tomatoes
1 1/4 c tomatoes in puree,Crushed
1 T Fresh parsley,chop fine
1/4 t Oregano
1/4 t Rosemary,ground
1/8 t red pepper flakes,Crushed
1 lb Fresh angel hair pasta,cook
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 minutes or until veggies are tender
and flavors are well-blended. Serve over cooked pasta.
Sprinkle Parmesan over the top and serve.
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