Pasta with Veggies in Garlic White Wine Sauce

- 2 tablespoons olive oil 

- 8 cloves garlic (about 2  tablespoons), minced 

- 1 pound cherry tomatoes, halved 

- 10 oz cremini mushrooms, sliced 

- 1/2 cup white wine (I like Pinot Grigio) 

- 2 handfuls spinach 

- Pine nuts 

- Italian flat leaf parsley 

1. Preheat oven to 375 degrees. Cook pasta according to package instructions in salty water until al dente. While the pasta is cooking, heat olive oil in a frying pan over medium-high heat and add garlic, cook for about 1 minute. 

2. Add tomatoes and mushrooms to garlic, season with salt and pepper and cook for about 5 minutes. Add wine and cook for another 5 minutes before adding the spinach and cooked pasta and cooking for a final minute or two. 

3. While veggies are cooking, spread pine nuts in an even layer on a baking sheet and bake for 5 to 10 minutes, stirring every couple minutes. These burn easily so watch them carefully! They will smell amazing and have just turned golden brown when they're done. Top finished pasta with toasted pine nuts and fresh parsley.