In large non-stick skillet, saute onions & mushrooms & garlic. After a while, add spinach if frozen. Wait until spinach thaws, then add your other veggies. You may want to add some veggie broth. Before theyre quite done, add 1 can (more if you like tomatoes, or if youre feeding lots (3 or more) people) of diced tomatoes with their sauce. Stir until tomatoes start to warm up, then add the cooked pasta. Stir all together. Spice as desired. (Basil, oregano, and dill is good.) Dont forget freshly ground pepper. This is quick, although it does use two pans. It really impressed my roommate the first time I made it. I like it because I can use lots of veggies, and it isnt terribly tomatoey. Its so much lighter than pouring regular tomato sauce on your pasta. Source: I must confess, I adapted this recipe from my aunt, who used olive *il and barely any veggies. Thats why I call it Pasta Susanna instead of Pasta Donna. :) Posted by Susan Lehman to the Fatfree Digest [Volume 17 Issue 5] Apr. 6, 1995. Susan "Susanna SusannaDanna" Lehman Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip