1 lb penne pasta
1 Tablespoon olive oil
8 oz sliced mushrooms
3 cloves garlic, pressed
1 ½ cups marinara sauce
½-1 teaspoon crushed red pepper flakes
3 roma tomatoes, diced (or can of diced, drained)
3 cups fresh spinach
½ cup heavy whipping cream
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup shredded parmesan cheese

1 lb penne pasta 1 Tablespoon olive oil 8 oz sliced mushrooms 3 cloves garlic, pressed 1 ½ cups marinara sauce 3 roma tomatoes, diced (or can of diced, drained) 3 cup s fresh spinach

Cook penne pasta according to package directions.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes, until mushrooms are tender.
To the skillet, add the pressed garlic and cook for an additional minute.
Stir in cooked and drained penne pasta, marinara sauce, and crushed red pepper flakes.
Add in fresh diced tomatoes and spinach. Stir to combine and cook until spinach is mostly wilted.
Stir in the heavy cream. Add salt and pepper. Heat just until warm.
Serve hot with parmesan cheese.