Course : Beef
Serves: 6
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1 tablespoons olive oil
1 teaspoon butter or margarine
5 Cup broccoli florets
1 1/2 Cup chopped onion
3/4 Cup julienned carrots
3 Cup sliced mushrooms
1 1/4 Cup yellow squash halved lengthwise and thinly sliced
1 teaspoon garlic finely chopped
1 1/4 Cup crushed tomatoes
9 medium sun dried tomato halves (not minced)
1 tablespoons low sodium beef bouillion
1 tablespoons fresh chopped parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary crushed
1/8 teaspoon crushed red pepper flakes
9 ounces capellini pasta (ange hair)
2 tablespoons grated Parmesan cheese

Preparation / Directions:

To prepare sauce, in large non-stick saucepan, heat oil and butter over medium- high heat for 30 seconds. Add broccoli, onion, and carrot and saute until carrot is tender, about 5 minutes. Add mushrooms, squash and garlic; saute 2 minutes longer. Add 1 1/2 c. boiling water and the next 7 ingredients. Cook, stirring, until just below boiling. Lower heat, cover and simmer until vegies are tender, 8 to 10 mintues. Meanwhile, cook pasta in large pot of boiling water until tender, 6 to 8 minutes. Drain and place in serving bowl. Toss with sauce and sprinkle with cheese.


Nutritional Information:

2927 Calories (kcal); 313g Total Fat; (93% calories from fat); 14g Protein; 34g Carbohydrate; 256mg Cholesterol; 1252mg Sodium

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