Angel Hair, tomatoes, mushrooms, and spinach
1/2 cup extra-virgin olive oil
½ red onion
4 teaspoon garlic, minced
1 cup medium-sized mushrooms sliced
1 cup oyster mushrooms, stemmed
1 cup tomatoes, diced small
12 oz spinach
1/2 cup white drinking wine
1 cup vegetable broth
1 salt & pepper to taste
24 oz angel hair pasta, cooked

Heat olive oil in a small skilled over medium heat. Sauté red onion, garlic and mushrooms until soft. Add tomatoes and fresh spinach, then add white wine and mix well. When this begins to simmer, add the broth and season with salt and pepper to taste. Return to a simmer. Toss with cooked angel-hair pasta.