via back to her roots
12 ounces penne (I use farfalle)
1 tablespoon olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8 ounces button mushrooms, sliced
2 medium tomatoes,diced
Salt and pepper, to taste
4 cups fresh spinach
1/2 cup marinara sauce
1/4 cup heavy cream
1/4 cup grated parmesan cheese
Cook penne according to package directions. Drain and set aside.
In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes. Remove lid and place skillet back over low heat. Add the penne, cream and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Serve topped with parmesan cheese.