Yield: 1 Servings
|½ cup||(1 stick) butter|
|1½ cup||Chopped onions|
|¾ cup||Julienne-cut carrots; (1/8 x 1/8 x 1-1/2-inch)|
|5 cups||(12 ounces) broccoli florets; cut into 1-inch pieces|
|3 cups||(about 8 ounces) sliced mushrooms|
|1¼ cup||Thinly sliced yellow squash; (cut squash in half lengthwise before slicing)|
|1 teaspoon||Minced garlic|
|1 tablespoon||Beef bouillon granules; (or vegetable broth)|
|¼ cup||Sun-dried tomatoes; oil-packed, minced|
|1¼ cup||Crushed tomatoes in puree|
|1 tablespoon||Finely chopped fresh parsley|
|¼ teaspoon||Dried oregano|
|¼ teaspoon||Dried rosemary|
|⅛ teaspoon||Crushed red pepper flakes|
|1 pounds||Fresh angel-hair pasta|
|½ cup||Grated Parmesan cheese|
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@... (Nadia I Canty) on Mar 25, 1998