Olive Garden Capellini Primavera

• 1/4 lb butter
• 1 1/2 cups onions, chopped
• 3/4 cup carrot, julienned
• 12 ounces broccoli florets, cut into 1 inch pieces
• 8 ounces mushrooms, sliced
• 1 1/4 cups yellow squash, sliced thin and halved
• 1 teaspoon garlic, minced
• 1 1/2 cups water
• 1 tablespoon beef bouillon granules (one cube crushed)
• 1/4 cup sun-dried tomato, minced (oil packed)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon fresh parsley, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon crushed red pepper flakes
• 1 lb angel hair pasta, cooked
• 1/2 cup parmesan cheese, grated

1. Melt butter in a Dutch oven over medium heat. Saute onions, carrots and broccoli until onions are translucent (6-8 minutes). Add mushrooms, squash, garlic and water then saute for 2 minutes longer.
2. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.
3. Serve over cooked pasta. Sprinkle Parmesan over the top and serve.

butter, onions, carrot, broccoli florets, mushrooms, yellow squash, garlic, water, beef bouillon granules, tomato, tomatoes, fresh parsley, oregano, rosemary, red pepper, angel hair pasta, parmesan cheese

Taken from www.food.com/recipe/olive-garden-capellini-primavera-350977 (may not work)