Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1½ cup | Water |
| 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