| 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 |
