4 T butter
1 large onion, chopped
2 carrots, julienne
1 1/2 cups broccoli (1-inch pieces)
8 ounces sliced mushrooms
3 small yellow summer squash or zucchini, halved and thinly sliced (about 1 to 1 1/2 cups) I usually use zucchini because summer squash has a tendency to be bitter.
2 cloves garlic, minced
1 1/2 cups beef stock
1/4 cup sun-dried tomatoes (in oil), drained and minced
1 1/4 cups crushed tomatoes in puree
1/4 cup fresh parsley, chopped
1/4 teaspoon oregano
1/4 teaspoon rosemary, ground
1/4-1/2 teaspoon crushed red pepper flakes (I like mine spicy)
1 pound fresh angel hair pasta, cooked
Melt butter in a Dutch oven over medium heat. Sauté onions and carrots for 5 minutes. Add broccoli, mushrooms, squash and, garlic and sauté for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until vegetables are tender. Serve over hot cooked angel hair (capellini) pasta. Sprinkle Parmesan over the top and serve.
Adapted recipe courtesy of...Olive Garden (hides in shame).