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1/2 c (1 stick) butter
1 1/2 c Chopped 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 pieces
3 c (about 8 ounces) sliced mushrooms
1 1/4 c Thinly sliced yellow squash; (cut squash in half lengthwise before slicing)
1 ts Minced garlic
1 1/2 c Water
1 tb Beef bouillon granules; (or vegetable broth)
1/4 c Sun-dried tomatoes; oil-packed, minced
1 1/4 c Crushed tomatoes in puree
1 tb Finely chopped fresh parsley
1/4 ts Dried oregano
1/4 ts Dried rosemary
1/8 ts Crushed red pepper flakes
1 lb Fresh angel-hair pasta
1/2 c Grated Parmesan cheese
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.
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