• 2 cups penne
• 3 large roma tomatoes
• 2 cups fresh spinach (pile loosely in measuring cup)
• 1/2 onion
• olive oil
• minced fresh bazil

Cook the penne. While it's cooking, slice the tomatoes into quarters and then chop the quarters into four pieces; dice the onion. Drain the penne and return the pan to the stove.

While the penne is draining, heat a little olive oil and lightly saute the onion. Add the spinach and cook until just wilted, stirring constantly. Add the tomatoes and cook until they just begin to give up their juice (be careful not to overcook).

Add the penne to the vegetable mixture and toss until well mixed. Sprinkle with basil and serve.

Makes two servings.

Options: *I like to use garlic-infused olive oil for an extra kick; you could also saute a little garlic with the onions.

This is a quick, easy, and really good recipe I made up one night out of the stuff in my refrigerator. It's very flexible, easily expandable or with the amounts of individual ingredients changed to suit the diner's tastes. Also fairly low in fat and high in vitamins. The name just means "fresh," and it's important to use fresh vegetables and basil or the consistency is all wrong.

Serves: 2

Preparation time: 15 mins