I love the simplicity of pasta.  This recipe is quick (takes only about 20 minutes) and you may use any vegetables you like.  I used a combination of fresh and frozen in this recipe.  Let’s not forget the sun dried tomatoes, so flavorful.  No homemade stock?   Try using Better Than Bouillion.  There is a good amount of sodium in it so taste at the end before any additional seasoning. 

Pasta With Sun dried Tomatoes, Vegetables and Cheese

12 oz. whole wheat pasta
2 tablespoons olive oil
1 medium onion, thinly sliced
1 cup sliced mushrooms
2 large cloves garlic, thinly sliced
5 thinly sliced sun dried tomatoes
2 teaspoons dried oregano
1 pinch red pepper flakes
1 cup chicken broth
1 cup frozen spinach
1 cup frozen petite peas
Parmesan cheese

1) Place pan for pasta over medium high heat, add salt.
2) While water is heating, slice onions, mushrooms, garlic, and sun dried tomatoes. In a large skillet over medium heat add olive oil. Cook onions for about 5 minutes, add mushrooms, cook about 5 minutes. Add garlic, dried tomatoes, oregano, and pepper flakes and cook a few minutes. Add broth, spinach, and peas. Heat through.
3) Cook pasta according to directions, drain. Add vegetable mixture to pasta, toss with cheese.
Serves 4.