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1. Bring a large pot of salted water to a boil for the pasta.
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2. Combine the asparagus, 1/4 cup of stock and 1/4 teaspoon salt in a large skillet. Cover and cook over medium heat until al dente, 3 to 5 minutes. Transfer to a bowl with any remaining stock. Set aside.
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3. In the same skillet, heat the 1 1/2 tablespoons of oil with the garlic and onion over low heat. Cover and cook until the vegetables soften but do not brown, 3 to 4 minutes. Stir in the red pepper flakes. Add the mushrooms, and raise the heat to medium-high. Cook until the mushrooms are lightly browned and softened, about 5 minutes. If mushrooms begin to stick to the bottom of the pan, add 2 tablespoons stock and stir to release. Add the peas, the rest of the stock and 1 tablespoon of the parsley. Remove from the heat and set aside.
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4. Add the pasta to the boiling water and cook about two-thirds of the way, about 6 minutes.
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5. Remove 1 cup of pasta water and add it to the skillet with the vegetables. Drain the pasta in a colander, and add it to the skillet. Bring liquid to a boil; cook until reduced by about one-half. Add all but about 2 tablespoons of the Parmesan cheese, the asparagus, 1/2 teaspoon salt, 1/4 teaspoon pepper and the spinach. Cook, tossing with tongs, until the liquid is reduced and thickened and the spinach is wilted, 1 to 2 minutes.
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6. Divide the pasta among 4 bowls, and sprinkle with scallions and sun-dried tomatoes. Drizzle each with 1/2 teaspoon oil, and sprinkle with the remaining cheese.
