Add the wine and allow it to simmer about 2 minutes.
*Tip: My husband and I are not big drinkers, so buying a full bottle of wine for a recipe is usually a waste. Instead, I buy a small bottle like this:
This bottle was only $2.00.
Add the mushrooms and herbs to the skillet. Mix so that the herbs are evenly distributed among the mushrooms. Allow to cook, stirring frequently, until the mushrooms are tender and reduced in size, about 6-8 minutes.
Meanwhile, start boiling your water and cook the pasta according to package directions.
Add the tomatoes with their juice and partially cover 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.
Plate and serve!