1/4 pound Butter
1 1/2 cups Onion -- chop
3/4 cup Carrots -- julienne
12 ounces Broccoli florets -- 1" pcs
8 ounces Mushrooms -- slice
1 1/4 cups Yellow squash; slice thin -- and halve
1 teaspoon Garlic -- mince
1 1/2 cups Water
1 tablespoon Beef bouillon granules
1/4 cup Oil-pk sun-dried tomatoes -- mince
1 1/4 cups Crushed tomatoes in puree
1 tablespoon Fresh parsley -- chop fine
1/4 teaspoon Oregano
1/4 teaspoon Rosemary -- ground
1/8 teaspoon Crushed red pepper flakes
1 pound Fresh angel hair pasta -- cook
1/2 cup Parmesan cheese

Melt butter in a Dutch oven over medium heat.
Saute onions, carrots and broccoli for 5 minutes.
Add mushrooms, squash and garlic and squat for 2 minutes longer.
Add remaining ingredients, stir well and bring to a simmer.
Cook for 8 to 10 miniutes or until veggies are tender and flavors are
well-blended.
Serve over cooked pasta.
Sprinkle Parmesan over the top and serve.