Capellini Primavera
Instructions:
- 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
- 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.
- Makes 4 to 6 generous servings.