The Depot Farm

  Chop some onion, peppers and broccoli florets into 1/4 inch pieces. Crush 3-4 cloves garlic and cook all in a saucepan with a little vegetable stock until tender. Add chopped spinach and diced tomatoes to the pan and heat through. Place cooked rotelli in a casserole dish; pour mixture from the skillet over pasta and mix. Add cheese and a little more veggie stock if you like. Season with oregano and basil and place  covered in the oven at 350 degrees for 30 minutes. Enjoy!  note: I use about 1/2 cup of each of the ingredients and 2 cups pasta to make 2-3 servings. Adjust the quantities to your needs.