1 pound asparagus, tough ends trimmed and cut into 2 inch pieces
2 cups eggplant, diced
1 pound mushrooms, chopped into large chunks
2 to 3 large handfuls fresh spinach
12 cloves garlic, sliced (I love garlic - use less if you prefer)
8 leaves fresh basil, sliced
2 cups orzo
1/4 cup olive oil
salt and pepper, to taste
1) Boil a medium pot of water with little olive oil and salt added. Once boiling, add orzo and cook, stirring occasionally. Once cooked and drained, return to pot and stir in two tablespoons olive oil to coat the orzo.
2) Heat remaining olive oil in a large pan. Add garlic and saute until soft. Add asparagus, mushrooms, and eggplant and sautee for a couple of minutes to soften. Add spinach, one handful at a time, stirring and cooking until spinach is wilted and vegetables are soft. Add basil and saute for 1 to 2 more minutes. Remove from heat.
3) Combine pasta with the cooked vegetable mixture. Season with salt and pepper to taste. Bon appetit!
Source of recipe: Threw it together one night when needed something healthy and quick (babies have short attention spans!)