I make a lot of pasta these days -- often with an arrabiata sauce that Carolyn (my fiance) likes or sometimes with a little Italian sausage. This is something I threw together the other night after seeing something like it a couple times at restaurants.
Cook some pasta -- rigatoni works well. Mince a clove of garlic and the white parts of two scallions, and saute them in a little butter. Season with a little salt and crushed red pepper (not too much -- this isn't a psicy dish). Add in a few handfuls of fresh baby spinach and saute until the leaves soften. Add a handful of peas (frozen pease work fine) and then a few thick slices of roma tomato. Keep this over the heat long enough to warm up the peas, but don't let the tomato sices disintegrate.
Set that aside. Mince another clove of garlic and two more scallions (just the white parts), and saute in a little more butter. Before the garlic browns, add some white wine. Once that's cooked off, add maybe 3/4 cup of canned tomato sauce. Leave the sauce on low heat until the pasta is ready, and then mix in the spinach/tomatoes/peas. Add a bit of cream (a teaspoon?) to thicken it a little, and mix wih the pasta. Garnish with some parmasean cheese.