Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Tbsp.  olive oil
  1               tsp.  butter or margarine
  5                 c.  broccoli florets
  1 1/2             c.  chopped onion
     3/4            c.  julienned carrots
  3                 c.  sliced mushrooms
  1 1/4             c.  yellow squash   halved lengthwise &
                        thinly sliced
  1               tsp.  finely chopped garlic
  1 1/4             c.  crushed tomatoes
  9                     sun dried tomato halves (not minced)
  1              Tbsp.  low sodium beef bouillion
  1              Tbsp.  fresh chopped parsley
     1/4          tsp.  dried oregano
     1/4          tsp.  dried rosemary  crushed
     1/8          tsp.  crushed red pepper flakes
  9                oz.  capellini pasta (ange hair)
  2              Tbsp.  grated Parmesan cheese

Preparation:

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