1 pound baby ‘bella mushrooms, rinsed and lightly patted dry
1 tablespoon Italian seasoning blend
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 (28 ounce) can diced tomatoes with juice
5 ounces baby spinach
Cook your pasta in a pot of salted water, according to the package directions, while you proceed with the rest of the recipe.
Heat the oil in a large skillet. When the oil is hot, add the garlic and shallot and cook 2-3 minutes, until the shallot is soft and translucent.
Add the wine and allow it to simmer about 2 minutes.
Add the mushrooms, Italian seasoning, salt, and pepper to the skillet. Mix so that the seasonings are evenly distributed among the mushrooms. Allow to cook, stirring frequently, until the mushrooms are tender and reduced in size, about 6-8 minutes.
Add the tomatoes with their juice to the skillet. Allow to simmer for about 10 minutes. The sauce should reduce slightly.
Add the spinach and stir until it begins to wilt, about 2-3 minutes.
Add the cooked penne to the skillet and stir to mix with the other ingredients.