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Ingredientes
- 1/2 c. (1 stick) butter
- 1Â 1/2 c. Minced onions
- 3/4 c. Julienne-cut carrots, (1/8 x 1/8 x 1-1/2-inch)
- 5 c. (12 ounces) broccoli florets, cut into 1-inch pcs
- 3 c. (about 8 ounces) sliced mushrooms
- 1Â 1/4 c. Thinly sliced yellow squash, (cut squash in half lengthwise before slicing)
- 1 tsp Chopped garlic
- 1Â 1/2 c. Water
- 1 Tbsp. Beef bouillon granules, (or possibly vegetable broth)
- 1/4 c. Sun-dry tomatoes, oil-packed, chopped
- 1Â 1/4 c. Crushed tomatoes in puree
- 1 Tbsp. Finely minced fresh parsley
- 1/4 tsp Dry oregano
- 1/4 tsp Dry rosemary
- 1/8 tsp Crushed red pepper flakes
- 1 lb Fresh angel-hair pasta
- 1/2 c. Grated Parmesan cheese
Direcciones
- Heat butter in Dutch oven over medium heat. Saute/fry onions, carrots and broccoli in butter 5 min. Add in mushrooms, squash and garlic. Saute/fry 2 min.
- Add in all other ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 min or possibly till vegetables are tender and flavors are well blended.
- Serve over cooked angel hair pasta. Top with Parmesan cheese.
- Makes 4 to 6generous servings.
- Cathie Weinberg, spokeswoman for the Olive Gardens restaurants; a national chain with 11 locations in Wisconsin, sent the recipe.
