Vegan pasta fresca

Ingredients

• 1 lb. Penne Pasta Noodles
• 1 Tbsp. Olive Oil (for veggies)
• 2 C Spinach (packed)
• 3/4 C Artichoke Hearts (drained and rinsed)
• 1/2 C Tomatoes (cut into small chunks)
• 1/2 C Red Onion (sliced thin)
• 1/2 C Mushrooms (chopped)
• 2 Cloves of Garlic (minced or pressed)
• 1/2 tsp. Sea Salt
• Black Pepper to taste
• Sauce
• 1/4 C Balsamic Vinegar
• 1/8 C Cooking White Wine
• 1/2 C Extra Virgin Olive Oil

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Preparation

• Boil water in a large pot big enough to fit your whole bag of pasta. Once your water comes to a boil, add your pasta. When your pasta is about 10 minutes from being cooked you can start on your veggies.
  
  In a large sauce pan add your tbsp. of olive oil and your mushrooms. Sauté for 5 minutes. Add your tomatoes and sauté for 3-5 minutes more. Add your onions, artichokes and salt and sauté for only about 3 minutes. You want your onions to still have crunch and color to them so do not over cook them.
  
  Once your pasta is done, drain the water, rinse in cool water and add noodles to your sauce pan with your vegetables.
  
  In a small bowl mix together your remaining olive oil, white wine and balsamic vinegar. Mix thoroughly.
  
  Add your vinegar mixture to your sauce pan along with your garlic and spinach. Sauté everything together until everything is full heated.
  
  Serve immediately.