1/2 cup (1 stick) butter

1−1/2 cups chopped onions

3/4 cup julienne−cut carrots (1/8−by−1/8−by−1 1/2−inch)

5 cups (12 ounces) broccoli florets, cut into 1−inch pieces

3 cups (about 8 ounces) sliced mushrooms

1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)

1 teaspoon minced garlic

1−1/2 cups water

1 tablespoon beef bouillon granules (or vegetable broth)

1/4 cup sun−dried tomatoes, oil−packed, minced

1 1/4 cups crushed tomatoes in puree

1 tablespoon finely chopped fresh parsley

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/8 teaspoon crushed red pepper flakes

1 pound fresh angel−hair pasta

1/2 cup 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.