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1
Bring a large pot of water to boil, add pasta and cook according to package instructions for al dente, about 7-9 minutes.
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2
While the pasta is cooking, spray a large skillet with non-stick cooking spray and heat over medium-high heat.
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3
Arrange halved grape tomatoes in the skillet, cut-side down and cook 1 to 1 1/2 minutes or until slightly brown and softened.
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4
Remove from skillet, transfer to a bowl and set aside.
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5
In the same skillet, heat olive oil over low heat.
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6
Add crushed red pepper flakes and garlic and cook until fragrant, about 3-5 minutes.
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7
Make sure to leave this on low heat and swirl the pan so you do not burn the garlic.
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8
Next add the tomato sauce and salt and stir.
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9
Bring to a simmer, stirring occasionally.
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10
While the sauce is simmering, the pasta should be finished cooking, so drain it and set aside.
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11
In a separate pan or grill pan over medium-high heat, heat and cook the mushroom caps until charred and grill marks appear on both sides.
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12
Set aside.
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13
Once the sauce has thickened, add spinach, pasta and cheese.
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14
Toss with tongs until well coated.
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15
To serve: Add mixed pasta to a bowl, add grape tomatoes along outer edge of the bowl and top with sliced portobello mushroom.
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16
Sprinkle more cheese on top if desired.
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17
Recipe adapted from Cooking Light.
