A new take on "The Real Pasta Primavera"

Earlier this year I blogged about The Real Pasta Primavera. I have heard many good things about the recipe and it was even reproduced on a site called cookware.com.
So I decided to experiment with that same recipe adding more vegetable variety.
This recipe is vegan.

Ingredients for 2 persons:
Fresh fettuccine, enough for 2 persons (I got mine at St. Lawrence Market, I bought the red pepper flavoured one, I would have preferred the basil flavoured but they were out).
One bunch of basil, chopped.
1 bunch rapini.
1 pound fresh small tomatoes, very finely chopped (I did not use grape or cherry tomatoes, the ones I used were slightly bigger than cherry tomatoes, like the size of a golf ball).
Baby spinach (I used about 2 cups, but note that it wilts and reduces its size).
6 cloves of super finely chopped garlic.
1/2 cup kalamata olives, sliced.
About 1/2 cup extra virgin olive oil.
1/2 teaspoon garlic powder (or you can substitute salt+garlic powder for garlic salt, but I didn't have any).
Salt and pepper to taste.

Instructions:
Boil salted water and prepare it for the pasta, I added a little bit of cooking oil to the boiling water.
Slice rapini diagonally, use the whole thing, including both stems and flower. Pieces will be thin since they have been sliced diagonally. In a smaller pot, boil salted water. When boiling, "blanche" the rapini for 3 minutes.
Discard any tomato "juice" after chopping them, you want them on the "dry" side (non-juicy).

The following step involves "semi-heating" the sauce but not cooking it. I just didn't want the sauce to cool the pasta (as it usually happens with the pasta primavera). At low heat, combine the tomatoes, garlic, rapini, olives, spinach, basil and olive oil. Add salt and pepper to taste and garlic powder. Heat it up for approximately 4 minutes, you don't want it to "cook" any of the ingredients, just to warm them up.

Now it's time to boil the pasta. Cook it al dente, take it out immediately, drain it and put it back in the pot (without the water). Pour the sauce on top and keep it at low heat for 2 minutes. This will distribute the heat.
Serve immediately.