Sweet Potato Conchiglie Pasta with Sugar Belle-touched Asparagus

I put 3 or 4 cloves of garlic, chopped coarsely, into a stock pan with a little olive oil, and sauteed over medium heat for a few minutes. Then I added half a container of tempeh, chopped finely. After about 6 or 7 minutes, when the tempeh was gently warming after occasionally stirring, I added about a cup of chopped sweet potato. As the sweet potato was cooking, after about 3 or 4 minutes, I added a dozen or so baby spinach leaves. Two minutes later, I added a tablespoonful or so of pine nuts, stirred for almost a minute, then added 1/8 cup or so of pinot noir wine, a dash or two of salt, a little hot red pepper (dried flakes - maybe 1/2 teaspoonful), and 1/8 teaspoon dried oregano.

I let the wine cook down (for maybe 2 minutes), then added 1/4 cup or so of tomato sauce. I simmered till I was ready to serve atop Conchiglie seashell-shaped pasta.

I also grilled some asparagus quickly with very little oil on a cast iron pan. I served with a dash of salt and freshly ground black pepper. I'm a citrus enthusiast, and one of my favorite citrus fruits is Sugar Belle mandarin orange hybrid. I love its juice, as well as eating it fresh. I usually like to put a little lemon or lime juice on fresh asparagus, but instead used a slice of Sugar Belle.