dice 3 cloves garlic and begin roasting in olive oil at medium heat in cast iron cut up as much vegetable as you want, i usually go for some combo of broccoli, zucchini, spinach, kale, chard, red bellpepper, and corn. cook as timing dictates with each, i usually like my zucchini & pepper & corn seared some. the leafy greens let off a lot of water so sometimes good to cook those separately for sauce dice 3 cloves garlic and 1/4 of an onion & begin roasting both together at half heat in any pan, i use a ceramic nonstick cube 2-3 tomatoes depending on size once garlic & onion sufficiently roasted put in tomato sauce and stir occasionally whilst allowing it to thicken, lower heat to simmer once sufficiently thick cook pasta until al denté, save some pasta water for thinning the tomato sauce, add strained pasta to cast iron with vegetables, stir well, then add sauce to this. and voila
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