To make the parmesan spinach mushroom pasta skillet:
Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water.
Meanwhile, place minced garlic in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, followed 1 minute later by the sliced mushrooms. Season with sea salt and black pepper, and cook for 7 minutes, or until golden, tossing regularly.
Toss the drained hot pasta, spinach and tomatoes into the mushroom pan with a splash of reserved pasta water.
Let the spinach wilt just a little bit. Stir in the parmesan cheese and some drizzles of olive oil (1-2 tablespoons) and coat all the pasta. Taste. Season as needed, then dish it up and add more parmesan and any seasonings, or chili pepper flakes as needed.