Easy vegetarian pasta. This takes about an hour and makes about 3 servings. You need mascarpone, Parmesan, pasta, a bulb of garlic, two cups fresh spinach, a red bell pepper, a small onion, a bunch of fresh parsley, a head of broccoli, salt, and, well, water.

Pre-heat your oven to 350F.
Peel a bulb of garlic. Set one clove aside for later.
Put the rest in a foil pouch with a tablespoon of olive oil and bake for 40 minutes or until tender.

For the pasta, use 2/3 of a box of Campanelle. It’s shape holds sauces particulary well.

Put a large pot of salted water on to boil. Then add the pasta. When you drain, reserve 1/3 cup of the water. Soak your broccoli in that water for three minutes. Drain it, and keep the water still.

In the meantime, dice a small white onion.
Dice half a large red bell pepper.
Mince a clove of garlic.
Sautee these in a tablespoon of butter and a drizzle of olive oil, about 7-10 minutes over low/medium heat. Don’t brown them. If they start to brown, it’s too hot.
Add two handfuls of fresh spinach and 3 cloves of the roasted garlic, mashed between two spoons. Sautee until the spinach wilts – it’ll turn a dark green.
Add 1 cup mascarpone, stir, and then the 1/3 cup of pasta water and mix well. Remove from heat and stir in 1/2 cup grated parmesan and the broccoli. Stir in your pasta last.

Spoon into bowls (makes about 3 servings) then sprinkle some fresh diced parsley on top and serve. If you happen to have some sourdough or crusty peasant bread on hand, smear some of the roasted garlic on a chunk to eat with the pasta. Yum.