Ingredients:

• 1/2 cup (1 stick) butter
• 1 1/2 cups chopped onions
• 3/4 cup julienne-cut carrots (1/8 x 1/8 x 1 1/2-inch)
• 5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
• 3 cups (about 8 ounces) sliced mushrooms
• 1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
• 1 tsp minced garlic
• 1 1/2 cups water
• 1 Tbsp beef bouillon granules (or vegetable broth)
• 1/4 cup sun-dried tomatoes, oil-packed, minced
• 1 1/4 cups crushed tomatoes in purée
• 1 Tbsp finely chopped fresh parsley
• 1/4 tsp dried oregano
• 1/4 tsp dried rosemary
• 1/8 tsp crushed red pepper flakes
• 1 lbs fresh angel hair pasta
• 1/2 cup grated Parmesan cheese