Serves: 4 - 6

Ingredients

• 1/2 cup (1 stick) butter
• 1-1/2 cups chopped onions
• 3/4 cup julienne-cut carrots (1/8-by-1/8-by-1 1/2-inch)
• 5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
• 3 cups (about 8 ounces) sliced mushrooms
• 1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
• 1 teaspoon minced garlic
• 1-1/2 cups water
• 1 tablespoon beef bouillon granules (or vegetable broth)
• 1/4 cup sun-dried tomatoes, oil-packed, minced
• 1 1/4 cups crushed tomatoes in puree
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon crushed red pepper flakes
• 1 pound fresh angel-hair pasta
• 1/2 cup grated Parmesan cheese

Preparation

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes. Add all remaining ingredients except pasta and cheese; stir well.

Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan cheese.