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| 1/2 Tasse | (1 stick) butter |
| 1 1/2 Tasse | onions chopped |
| 3/4 Tasse | Julienne-cut carrots; (1/8 x 1/8 x 1-1/2-inch) |
| 5 Tasse | (12 ounces) broccoli florets; cut into 1-inch pieces |
| 3 Tasse | (about 8 ounces) sliced mushrooms |
| 1 1/4 Tasse | Thinly sliced yellow squash; (cut squash in half lengthwise before slicing) |
| 1 Teelöffel | garlic minced |
| 1 1/2 Tasse | water |
| 1 Esslöffel | Beef bouillon granules; (or vegetable broth) |
| 1/4 Tasse | Sun-dried tomatoes; oil-packed, minced |
| 1 1/4 Tasse | Crushed tomatoes in puree |
| 1 Esslöffel | parsley fresh, finely chopped |
| 1/4 Teelöffel | oregano dried |
| 1/4 Teelöffel | rosemary dried |
| 1/8 Teelöffel | red pepper crushed flakes |
| 1 x ca. 450 g | Fresh angel-hair pasta |
| 1/2 Tasse | parmesan grated |
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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.
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