1Cook the pasta, while the pasta is cooking, begin to thinly slice the carrots, break off the tough part of the asparagus and cut the asparagus in half, cut the mushrooms in half, dice the onion, grate the garlic and ginger.
2Heat a large pan add the olive oil, once hot begin adding the vegetables as follow, first the onion, next the garlic, ginger, once you smell the fragrance of the ginger add the carrots and asparagus stirring until cooked.
3Next add the spinach, tomatoes and mushrooms to the vegetables, season with the seasoned salt. Cook until the spinach is wilted.
4Strain the pasta reserving a cup of pasta water in case you need it, I left the pasta in the strainer and used the pasta pot for the next step
5Add the butter and flour to the pot making a rogue, add the wine and broth I used chicken broth, if making vegetarian use vegetable stock, whisk until bubbly and a nice sauce is formed, add the Parmesan cheese, the pasta and cooked vegetables to the sauce, season with pepper if needed, mix together and serve.
6I do not measure, I add and taste, some of the amounts may be off, please us your judgement, you can use any vegetable with this light sauce, have fun and enjoy the spring!!