| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
(1 stick) butter |
| 1 1/2 |
c |
Chopped 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 pieces |
| 3 |
c |
(about 8 ounces) sliced mushrooms |
| 1 1/4 |
c |
Thinly sliced yellow squash; (cut squash in half lengthwise before slicing) |
| 1 |
ts |
Minced garlic |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Beef bouillon granules; (or vegetable broth) |
| 1/4 |
c |
Sun-dried tomatoes; oil-packed, minced |
| 1 1/4 |
c |
Crushed tomatoes in puree |
| 1 |
tb |
Finely chopped fresh parsley |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried rosemary |
| 1/8 |
ts |
Crushed red pepper flakes |
| 1 |
lb |
Fresh angel-hair pasta |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Notes: Olive Garden Italian Restaurant, Brookfield. Milwaukee Journal
Sentinel.
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.
Cathie Weinberg, spokeswoman for the Olive Gardens restaurants; a national
chain with 11 locations in Wisconsin, sent the recipe.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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