The Italian Capellini Primavera Recipe

• 1/2 c. (1 stick) butter
• 1 1/2 c. Minced onions
• 3/4 c. Julienne-cut carrots, (1/8 x 1/8 x 1-1/2-inch)
• 5 c. (12 ounces) broccoli florets, cut into 1-inch pcs
• 3 c. (about 8 ounces) sliced mushrooms
• 1 1/4 c. Thinly sliced yellow squash, (cut squash in half lengthwise before slicing)
• 1 tsp Chopped garlic
• 1 1/2 c. Water
• 1 Tbsp. Beef bouillon granules, (or possibly vegetable broth)
• 1/4 c. Sun-dry tomatoes, oil-packed, chopped
• 1 1/4 c. Crushed tomatoes in puree
• 1 Tbsp. Finely minced fresh parsley
• 1/4 tsp Dry oregano
• 1/4 tsp Dry rosemary
• 1/8 tsp Crushed red pepper flakes
• 1 lb Fresh angel-hair pasta
• 1/2 c. Grated Parmesan cheese

Directions