Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
     1/4  pound         butter
   1 1/2  cups          onion -- chopped
     3/4  cup           carrots -- julienned
  12      ounces        broccoli florets -- 1" pcs
   8      ounces        mushrooms -- sliced
   1 1/4  cups          yellow squash; sliced thin and halved
   1      teaspoon      garlic -- minced
   1 1/2  cups          water
   1      tablespoon    beef bouillon granules
     1/4  cup           oil-pk sun-dried tomatoes -- minced
   1 1/4  cups          crushed tomatoes in puree
   1      tablespoon    fresh parsley -- chopped fine
     1/4  teaspoon      oregano
     1/4  teaspoon      rosemary -- ground
     1/8  teaspoon      crushed red pepper flakes
   1      pound         fresh angel hair pasta -- cooked
     1/2  cup           parmesan cheese

Preparation:

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. Source: The Olive Garden.