1 1/4cupsthinly sliced yellow squash cut squash in half lengthwise before slicing
1teaspoon minced garlic
1tablespoon beef bouillon granules
1/4cup sun-dried tomatoes, oil-packed, minced
1 1/4cupscrushed tomatoes in puree
1tablespoon finely chopped fresh parsley
1/4teaspoon dried oregano
1/4teaspoon dried rosemary
1/8teaspoon crushed red pepper flakes
1pound cooked fresh angel-hair pasta
1/2cup grated Parmesan cheese
Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter for 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.