Veggin Night

Florentine Vegetable Sauce
(Rachael Ray)

2 carrots, peeled and sliced
1/2 c chicken stock or veg stock
1 med onion chopped
2 cloves garlic grated
2 Tlb of Evoo
1 28 oz can crushed tomatoes
A few leaves fresh basil sliced (more the merrier I say)
salt and pepper
2 bunches of spinach chopped
1/2 c heavy cream
nutmeg to taste
shaved parmigiano reggiano cheese

* Cook the carrots until tender. Drain them and place into a blender or food processor. Add the stock and puree.
While carrots are cooking fill a large pot with water and place over high heat. Cook any type of whole wheat pasta that you desire. Cook until al dente.
While pasta is cooking, in a large skillet over med-high heat, saute the onion and garlic with some evoo until the onion becomes soft and translucent. Stir in pureed carrots along with the tomatoes, basil, salt and pepper. Wilt the spinach into the skillet with the mixture, then stir in heavy cream. Season with some grated nutmeg. Let the mixture reduce over med-low heat until thick.
Noodles, sauce, and top with cheese!