Pasta Fresca

I tend to find a recipe I LOVE at a restaurant, take it home and copy the flavors and then alter it so much that I can never eat it at the restaurant again because I prefer my alterations.  This recipe started as Noodle's Pasta Fresca but has become a lower fat and higher vegetable ratio version.  It's one that I generally label "mom dibs" in the fridge if I have leftovers.  

1.  Cook a pound of whole grain penne pasta al dente.  Rinse with cold water
2. Slice up a red onion, 2 tomatoes
3. Mix 4 cloves of garlic minced, 2 tsp sea salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1/2 cup olive oil.  I toss mine in a mini blender to really combine the flavors quickly.  
4. In a large nonstick pan on medium heat, toss in a tsp or two of olive oil, and then half your noodles,  Start to sear the noodles for a minute or two and then toss in 1/2 your sliced onions.  If things start to stick in your pan, feel free to pour in a couple tablespoons of the sauce you made in step 3.  (If you have some grilled chicken sitting around, toss some of this in now)  
5. Once the onions have started to soften, pour in 1/2 of your sauce.  Next layer in 1/2 a bag of fresh spinach.  It will overwhelm you since it completely covers the pan, but it goes down quickly!  On the top of the spinach put one of your sliced tomatoes.  Keep tossing the mixture just until your spinach has wilted.
6. Pile onto plates and sprinkle with some freshly shredded Parmesan cheese.
7. Either repeat the process for batch 2 or put the ingredients into the fridge for a quick-prep second round the next day.