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1/4 lb Butter
1 1/2 c Onion -- chopped
3/4 c Carrots -- julienned
12 oz Broccoli florets -- 1" pcs
8 oz Mushrooms -- sliced
1 1/4 c Yellow squash; sliced thin and halved
1 ts Garlic -- minced
1 1/2 c Water
1 tb Beef bouillon granules
1/4 c Oil-pk sun-dried tomatoes -- minced
1 1/4 c Crushed tomatoes in puree
1 tb Fresh parsley -- chopped fine
1/4 ts Oregano
1/4 ts Rosemary -- ground
1/8 ts Crushed red pepper flakes
1 lb Fresh angel hair pasta -- cooked
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.
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