Capellini Primavera

• 1 stick organic butter
• 1 cup finely chopped onion
• 1 bunch broccoli florets
• 1 yellow squash, cubed
• 1 zucchini, cubed
• 2 large carrots, shredded
• 4 garlic cloves, minced
• 32 ounces vegetable broth (or any broth)
• 15 ounces can diced tomatoes
• 1/3 cup oil packed, julienne cut sundried tomatoes
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Mrs. Dash Italian medley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1-2 tablespoons fresh Parmesan cheese over each serving
• 16 ounces package angel hair pasta, cooked and strained

1. Heat a deep stock pot over medium heat, and add the butter.
2. Once butter is melted, add all of the veggies and mix well.
3. Cook 4-5 minutes stirring often until veggies soften.
4. Add broth, tomatoes, sundried tomatoes, and spices, bring to a boil.
5. Cook an additional 2-3 minutes once the liquid boils.
6. Cook until the broccoli is fork tender, another couple of minutes.
7. Serve the vegetable mixture over individual portions of angel hair pasta. Sprinkle with Parmesan cheese.

butter, onion, broccoli florets, yellow squash, zucchini, carrots, garlic, vegetable broth, tomatoes, oil, salt, black pepper, italian medley, basil, oregano, parmesan cheese, angel hair pasta

Taken from food52.com/recipes/78364-capellini-primavera (may not work)