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OLIVE GARDEN'S CAPELLINI PRIMAVERA

Source: Olive Garden Italian Restaurant - Brookfield, Wisconsin

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 oz.) broccoli florets, cut into 1-inch pieces
3 C. (about 8 oz.) sliced mushrooms
1 1/4 C. thinly sliced yellow squash (cut
    squash in half lengthwise before slicing)
1 tsp. minced garlic
1 1/2 C. water
1 T. beef bouillon granules (or vegetable broth)
1/4 C. sun-dried tomatoes, oil-packed, minced
1 1/4 C. crushed tomatoes in purée
1 T. finely chopped fresh parsley
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1/8 tsp. crushed red pepper flakes
1 lb. fresh angel hair pasta
1/2 C. grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 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.