Olive Garden Capellini Primavera recipe

-----waldine van geffen vghc
1/4 lb Butter
1 1/2 c Onion -- chop
3/4 c Carrots -- julienne
12 oz Broccoli florets -- 1" pcs
8 oz Mushrooms -- slice
1 1/4 c Yellow squash -- slice thin
-- and halve
1 t Garlic -- mince
1 1/2 c Water
1 tb Beef bouillon granules
1/4 c Oil-pk sun-dried tomatoes
-- mince
1 1/4 c Crushed tomatoes in puree
1 tb Fresh parsley -- chop fine
1/4 ts Oregano
1/4 ts Rosemary -- ground
1/8 ts Crushed red pepper flakes
1 lb Fresh angel hair pasta -- cook
1/2 c Parmesan cheese

Melt butter in a Dutch oven over medium heat. Saute onions, carrots
and broccoli for 5 minutes. Add mushrooms, squash and garlic and
squat for 2 minutes longer. Add remaining ingredients, stir well and
bring to a simmer. Cook for 8 to 10 miniutes or until veggies are
tender and flavors are well-blended. Serve over cooked pasta.
Sprinkle Parmesan over the top and serve.