Pasta Primavegan

 2 tbsp. olive oil
1/2 large white onion, diced
2 teas. minced garlic
1 can diced Italian seasoned tomatoes with juice
10 stalks asparagus cut into bite sized pieces, tough end removed (or zucchini or broccoli or carrots...basically whatever veggies you have in your fridge)
1 c. mushrooms
3/4 c. pine nuts
1 tbsp. oregano
drizzle with olive
sea salt
whole wheat or quinoa fettuccine

Saute onion and garlic in olive oil in iron skillet until onions are clear. Add diced tomatoes and allow to simmer until liquid is reduced by half. Scoot tomatoes to open center of pan the sides to saute asparagus and mushrooms until tender. Mix all together and add pine nuts and oregano. Prepare fettuccine according to package directions. Add a little vegan margarine (such as Earth Balance) to the pasta if desired. Just before serving drizzle with olive oil and sprinkle with sea salt.

Please be kind and don't over cook you veggies.  If you are adding zucchini or summer squash, put it into the pan after your harder veggies are just soften and basically just warm them up.  Veggies just taste better with a little crunch!