| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
-WALDINE VAN GEFFEN VGHC42A—– |
| 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 |
INSTRUCTIONS
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. Source: The Olive Garden.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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