1/2 - 1 c Dry Pasta, whatever you have, I prefer short shaped pasta, elbows, farfalle, shells and the like. I often use a mixed colored pasta.
2 T Butter or Olive Oil.
1-2 Cloves Garlic Minced (I use the jarred stuff about 1.5 t)
1 c chopped crimini mushrooms (large chop about 1/2 in square)
2 c spinach in a large chiffonade (strips about 1/4 in)
Sea Salt and Black Pepper to taste
1/2 c White Wine
Cook the pasta, make sure that there is plenty of salt in the water to give the pasta flavor.
Melt the butter over med heat (or start the olive oil warming). While it is melting chop the mushrooms.
Add the garlic to the hot oil, make sure it isn't too hot so that it doesn't burn the garlic. Let cook for about 1 min to make sure that all the butter tastes like garlic.
Add the mushrooms and start to saute them. While they are cooking chop the spinach. If you are adding wine add it during this step.
Add the spinach when the mushrooms look almost all the way sauteed. They should have shrunk and look wet and succulent. Cook just until the spinach looks wilted. Add salt and pepper to taste. Turn off the heat. By now the pasta should be done, drain it and put it into a bowl, top with the mushroom mixture.