1 pound capellini, very thin spaghetti, or angel hair pasta
olive oil
1 head garlic
1 small jar marinated artichoke hearts
10 basil leaves (approximately--do not substitute flakes)
3 scallions, chopped, including tops
4 large handfuls of fresh spinach
1 large tomato or 2-3 plum tomatoes, cut thinly
salt, pepper, parsley (dried) italian dressing (not creamy!)

Roast the garlic head. If you do this in the microwave, be sure to cut off the top of the head, or at least pierce every clove, otherwise it will explode. When it is fully roasted, allow it to cool a bit and remove the cloves from the skin. Meanwhile, saute spinach, scallions, and basil in a small amount of olive oil, until spinach is reduced but still bright green Add a small amount of salt and pepper if desired. Set aside. Saute tomato in olive oil with a pinch of salt and some parsley. It will get mushy. Set this aside. Cook the pasta al dente and remove from water immediately. Mix the spinach mix, tomato, garlic, and artichoke hearts (with marinade) into the pasta, and add italian dressing to the mix. Enjoy!

This dish started out as a "throw together" dish, but soon grew to be something more. Feel free to add other vegetables to this--mushrooms go especially well, and I think I may have occasionally used marinated mushrooms. I hope you like it as much as I do.