Capellini Primavera

RECIPE # 31

Capellini Primavera

INGREDIENTS:

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 halflengthwise 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

DIRECTIONS:

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.

Capellini Primavera