In light of the other reviews, I decided to follow my instincts and made it my own way.
-I sautéed the veggies in a couple tablespoons of butter. I omitted the spinach because I was just cooking for myself and didn’t want to waste food.
-I deglazed the pan with a splash of white wine (I’ve heard you can do the same with broth if you want to keep things cheap, but I’ve never tried).
-I treated the vegetable broth like I would any other pasta water; I boiled the spaghetti in the broth, and when the noodles were al dente, I poured most of it out
-I added the veggies to the noodles and stirred it around until the broth had evaporated, and then served it with a little parmesan cheese (I’m not big on feta)
