For our usual Wednesday night meal we had fusilli with onions, garlic, mushrooms, oregano, and broccolini. We used salted water to cook the pasta and reserved about a cup of the water to make a sauce. While the pasta was cooking I sauteed the mushrooms, onions, garlic, and oregano in 2 teaspoons of olive oil. Shortly before the pasta was done I added the stems of the broccolini and then the florets when the pasta was ready to be added to the pan. I cooked the whole dish together for a couple of minutes over medium/high heat and added about a cup of the pasta water.
Our Wednesday night pasta always includes mushrooms, garlic, onions, and oregano. Sometimes we add a different green such as kale, chard, or collards. Sometimes we add tomatoes or when we make puttanesca the method includes capers, tomatoes, and olives. The variations make our dinners seem fresh and new even when they are only tweaks to our regular recipe.