Capellini Primavera
From caramia 16 years agoIngredients
- 1/4 pound butter shopping list
- 1 1/2 cups chopped onion shopping list
- 3/4 cup julienned carrots shopping list
- 12 ounces broccoli florets in 1" pieces shopping list
- 8 ounces mushrooms -- sliced shopping list
- 1 1/4 cups thinly-sliced halved yellow squash shopping list
- 1 teaspoon minced garlic shopping list
- 1 1/2 cups water shopping list
- 1 tablespoon beef bouillon granules shopping list
- 1/4 cup minced oil-pack sun-dried tomatoes shopping list
- 1 1/4 cups crushed tomatoes in puree shopping list
- 1 tablespoon finely-chopped fresh parsley shopping list
- 1/4 teaspoon oregano shopping list
- 1/4 teaspoon rosemary -- ground shopping list
- 1/8 teaspoon crushed red pepper flakes shopping list
- 1 pound fresh angel hair pasta -- cooked shopping list
- 1/2 cup grated parmesan cheese shopping list
How to make it
- Melt butter in a Dutch oven over medium heat. Saut onions, carrots and
- broccoli for 5 minutes. Add mushrooms, squash and garlic and saut for 2
- minutes longer. Add remaining ingredients, stir well and bring to a
- simmer. Cook for 8 to 10 minutes or until vegetables are tender and
- flavors are well-blended.
- Serve over cooked pasta with Parmesan sprinkled over the top.
Reviews & Comments 1
-
All Comments
-
Your Comments