Broc-O-Ghetti

• pasta (1 lb for 4, more as needed)
• extra virgin olive oil
• minced garlic cloves - to taste (we like a lot - 4 or 5)
• lite soy sauce - 1 to 2 tsp
• 1/4 tsp or more red chili pepper flakes
• 2 cups broccoli florets - cut fairly small
• 1 small to medium onion - sliced
• 1/2 doz baby bok choy - cut in thirds
• organic chicken broth 1-2 cups or more as needed
• 1/2 cup slivered carrots
• 2 large, ripe tomatoes, chopped
• several cups clean spinach
• 1 cup bean sprouts
• Note: Vary vegetables as you like. Just remember to cook the firmer, more hardy veg first to soften before adding the more delicate ingredients.

1. Boil water for pasta and start pasta cooking. While the pasta is cooking, prepare the vegetables. Saute onion and garlic in olive oil for a few minutes until starting to soften. Add 1 cup chicken broth to start, adding more later as needed to keep a saucy consistency. Add broccoli, carrots, and any other firm vegetables. Allow to simmer a few minutes until slightly softened. Add the softer vegetables (bok choy, bean sprouts, tomatoes, etc.) and stir. Add red pepper and soy sauce, stir to mix, then add spinach to top and cover. Reduce heat to low until pasta is ready. Drain pasta, place in bowls and top with generous helpings of vegetables and sauce.
2. Serve with a nice crusty bread to sop up the delicious sauce and enjoy!

pasta, extra virgin olive oil, garlic, soy sauce, red chili pepper, broccoli florets, onion, choy, chicken broth, carrots, tomatoes, clean spinach, bean sprouts, vegetables

Taken from www.epicurious.com/recipes/member/views/broc-o-ghetti-1202162 (may not work)