Olive Garden Capellini Primavera

    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 ts 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.


Yield: 4 Servings