2 boxes of bow tie pasta

1 bag of spinach (1lb) stem off

8 oz feta cheese - I use 4 oz. crumbled and 4 oz. chunk and break apart

1 bag of sun-dried tomatoes

2 cloves garlic

fresh asparagus, fresh/frozen broccoli florets

pine nuts

shredded parmesan

Whisk together:

1 c. olive oil

2/3 c. balsamic vinegar

2 T. dijon mustard

2 t. worcestershire sauce

Boil pasta and add broccoli and asparagus in the last few minutes so that they are all done together.

Place spinach in LARGE pasta bowl and pour pasta and veggies over spinach.

Toss in crushed garlic, sundrieds (after sitting in boiling water for a few minutes),and feta cheese.

Toss in liquid.  Sprinkle with fresh parmesan and toasted pine nuts