What's For Dinner: Rotini with Spinach, Cherry Tomatoes, and Baby Portobello Mushrooms

I had some leftover cherry tomatoes, a bag of wilting spinach, and a carton of baby portobello mushrooms in the fridge, so I decided to combine the ingredients in an easy, no-sauce pasta dish.

Rotini with Spinach, Cherry Tomatoes, and Baby Portobello Mushrooms
makes 2 (generous) servings

2 cups rotini pasta
2 tablespoons olive oil, divided
1 cup sliced baby portobello mushrooms
1 garlic clove, minced
8 oz baby spinach (about half a bag)
10 cherry tomatoes, rinsed and halved
1/4 cup fresh parmesan cheese, grated
6 fresh mozzarella balls, quartered
freshly ground pepper

1. Bring a large pot of water to a boil. Add in a healthy pinch of salt. Add the rotini and cook the pasta according to the manufacturer's instructions.
2. Meanwhile, add 1 T of olive oil to a large skillet pan and heat over medium heat. Saute the sliced mushrooms for about 2-3 minutes, stirring constantly. Once sauteed, remove the mushrooms from the pan and set aside.
3. Reduce the heat to medium-low and add another tablespoon of olive oil to the skillet pan. Add in the minced garlic and saute for about 1 minute, stirring constantly. Add the baby spinach and saute until wilted. Add in the halved cherry tomatoes.
4. Once the pasta is nearly cooked, add the sauteed mushrooms back into the skillet. Stir to combine all the ingredients.
5. Remove the pasta from the water, reserving one cup of the cooking water.
6. Add the pasta to the skillet pan.
7. Grate the parmesan cheese over the pasta. Stir to combine. Add in some of the pasta water if the pasta is too dry. Season liberally with freshly ground black pepper.
8. Spoon the pasta onto two individual plates; garnish with the fresh mozzarella and serve.