Recipe for The Italian Capellini Primavera

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1/2 cup	(1 stick) butter
1/2 cup	Chopped onions
3/4 cup	Julienne-cut carrots, (1/8 x 1/8 x 1-1/2-inch)
5 cup	(12 ounces) broccoli florets, cut into 1-inch pieces
3 cup	(about 8 ounces) sliced mushrooms
1/4 cup	Thinly sliced yellow squash, (cut squash in half lengthwise before slicing)
1 tsp	Minced garlic
1/2 cup	Water
1 tbl	Beef bouillon granules, (or vegetable broth)
1/4 cup	Sun-dried tomatoes, oil-packed, minced
1/4 cup	Crushed tomatoes in puree
1 tbl	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

Instructions:

Instructions: 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.

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