This was sent in by Rosalia Scalia. It sounds really good so I may have to try it soon.

• Two bunches of thin asparagus
• 1 box of chopped spinach
• 1 lb of penne ( i use whole wheat)
• salt, pepper, garlic, olive oil, cayenne pepper
• veggie stock
• *lemon juice --optional
• *white wine--optional

Process:

steam asparagus

while the asparagus is steaming, sautee fresh garlic and onions in olive oil in a frying pan with tall sides or a sauce pot. add salt, pepper, cayenne pepper. add asparagus and sautee into bottom of pan add spinach and maybe 1/2 cup of the veggie stock.

If you plan to add wine, add it here. cook until spinach is tender

Add rest of veggie stock (about 2 cups) And cook pasta directly in this. It should soak up the stock. You might have to keep adding stock if the pasta is not yet cooked and the liquid is evaporating.

Once pasta is cooked, serve.