Here's what you'll need.
1 lb penne
2 Tbsp Olive Oil
4 Roma tomatoes
1 clove garlic, minced
16 oz button mushrooms
3/4 cup heavy cream
1 cup marinara sauce
1/2 cup white wine
3 cups fresh spinach
1/4 cup Parmesan, grated
1/2 to 1 tsp crushed red pepper flakes
Begin by preparing your pasta according to manufacturers recommended directions.
While you are waiting on your water to boil for your pasta, prepare your vegetables. Wash your tomatoes. With a clean damp towel, gently brush your mushrooms clean. Dice the tomatoes, slice the mushrooms, and mince the garlic.
In a sautee pan, add olive oil to coat so everything doesn't stick. Add the mushrooms and garlic to the pan and sautee.
After the mushrooms are sauteed, add white wine and simmer 2 to 3 minutes until wine reduces to 1/2.
Add marinara sauce.
Add diced tomatoes.
This is what the sauce should look like once everything has been added.
After you have cooked your pasta, add it to the sauce and stir to combine.
Add the spinach and stir well to distribute the vegetables evenly throughout the pasta. All the pasta to begin to wilt slightly before removing from heat and serving.
Top with grated Parmesan cheese and serve immediately.