1- 16 oz. package of organic whole wheat pasta;

1 onion, diced

1 carrot, diced

1 celery stalk, cdiced

½ yellow pepper, diced

1 large bunch of broccoli rabe

1 bunch Asparagus, bottoms trimmed off, and cut into 1” pieces on angle

4 white mushrooms

olive oil

¼ white wine

1 head garlic, chopped fine

¼ cup chopped Italian parsely

1 Tbs. Tamari

¼ cup tomato paste

¼ t. red pepper flakes

2 Tbs. capers

¼ cup Kalamata olives, cut in half

Salt and pepper

1. Cook pasta al dente, reserving ½ cup of pasta water
2. Cover bottom of cast iron pan with olive oil. Sauté onions, carrots and celery in olive oil for 5-7 minutes, until soft.
3. Add the garlic, yellow pepper and broccoli rabe and sauté 2 minutes.
4. Add the mushrooms, and cook for 2 minutes. Add more oil if needed, or use water instead.
5. Push all of the vegetables to the side, and add the tomato paste to the center of the pan. Cook for 5 minutes, allowing the flavor of the tomato paste to ripen.
6. Add the asparagus and white wine, capers, olives, and salt and pepper to taste.
7. Add pasta and finish cooking in the sauce, adding 2 Tbs. of the pasta water at a time, until desired consistency of sauce.
8. May be serves with fresh, shaved Parmesan Cheese or vegan Parmesan Cheese alternative.