Veggie Bowties (florentine?)

This is basically yesterday's pasta, but with more tomato and some spinach-like greens, rather than a kohlrabi.   I'm really not certain what these greens are...  they're like a cross between what I generally think of as spinach and chard.   Too "ruffled" for most spinach, and without the "earthiness" of chard.

• Olive oil for sauteeing & drizzling
• 5 cloves of garlic, minced
• 1/2 medium/large red onion, sliced into sticks
• 6-8 little carrots (probably 1.5 large grocery carrots), chopped
• 1 small yellow squash, chopped into disks
• 1/2 medium zucchini, chopped into disk
• 1 bunch spinach or other leafy green vegetable...  1/2 lbs, minus stalks. and torn up
• 3 medium tomatoes, diced
• 4 fresh basil leaves
• 3 sprigs fresh oregano
• 1/4 cup malty beer (I used My Biere De Garde, this time)
• 1/2 teaspoon red pepper flakes
• Salt & Black pepper to taste
• 6oz bowtie pasta
• (non-vegan -> grated parmesan cheese to taste)

Pretty much the same process as last night, too.   The biggest difference is that the greens went into the sauce immediately after the pasta went into the boiling water.   This gave them just enough time to wilt nicely, without overcooking.  If anything this one tasted a little better than last night's, probably due to the extra tomatoes.