Ingredients

1 1/2 Tbsp. olive oil
5 C. broccoli florets, cut into 1 pieces
1 1/2 C. onions, chopped
3/4 C. carrots, julienned
3 C. mushrooms, sliced
2 each garlic cloves, chopped
1 1/2 C. water
1 1/4 C. tomatoes, chopped
10 each sun dried tomatoes, sliced
1 Tbsp. stock
1 Tbsp. parsley, chopped
1/4 tsp. oregano
1/4 tsp. rosemary, crushed
1/8 tsp. cayenne
12 ounce capellini

Cooking Instructions

In large non stick saucepan, heat oil over medium high heat 30 seconds. Add broccoli, onions, carrot and Saute until carrot is tender. Add mushrooms and garlic and Saute for another 2 minutes. Add water, tomatoes, stock, herbs and pepper. Cook, stirring until the boiling point is almost reached: lower heat, cover and simmer until the vegetables are tender. Meanwhile, cook pasta in large pot of boiling water until *al dente*. Drain and place in a serving bowl. Toss and serve.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)