Pasta Sandooch

• 2 Tbls. Olive Oil or Olivio
• 1/2 lb Whole Wheat Penne Pasta
• 2 cups frozen broccoli
• 2 cups frozen cauliflower
• 1 16 oz. package frozen spinach
• 2 cups tomato juice
• 2 cups water
• 2 cups diced onion
• 2 Tbls. minced garlic
• 1 Tbls. fresh, chopped parsley
• 2 Tbls. fresh, chopped basil
• 1/4 Tsp. freshly ground fennel seed
• 1/8 Tsp. Ground Black Pepper
• Romano Cheese

1. Sautee garlic, onion and fennel seed in the olive oil (or Olivio)on low until onion is transparent.
2. Add all other ingredients except basil and pasta.
3. Brink to boil and simmer for 40 minutes.
4. In the meantime bring water to boil for pasta and follow directions on package for cooking the pasta al dente.
5. Drain pasta.
6. Add fresh basil to the vegatable mixture and cook for a few more minutes.
7. Add thoroughly drained penne pasta to vegatable mixture.
8. Serve in soup bowls (immediately) and sprinkle with Romano Cheese.

olive oil, whole wheat penne pasta, frozen broccoli, frozen cauliflower, frozen spinach, tomato juice, water, onion, garlic, parsley, basil, freshly ground fennel seed, ground black pepper, romano cheese

Taken from www.epicurious.com/recipes/member/views/pasta-sandooch-1200467 (may not work)