Quick Pasta

A simple garden pasta for those days when cooking just seems like a burden...
It's summer, which means I begin to despise cooking. What am I talking about? Well, it was 102º F today, so my ideas about how to spend the day were far from anything involving a stove or an oven. I sat downstairs in the coolest area of the house that I could find to work on some projects which I will be revealing soon...

In the meantime you can check out my photography at Simplicious Magazine, which just relaunched!

Back to the pasta.
As much as I would love to spend these patches of horrific summer heat eating apples and mangoes, I have a feeling I just might need more sustenance, so I opted for a quick pasta the other day. There is really no recipe for this, but I'll walk you through the process:

-Bring a small pot of water to boil and cook pasta as you normally would, or follow instructions for your particular pasta

-Put about 1/2 c mushrooms in a saucepan with some olive oil and garlic and let cook until the mushrooms become soft and have absorbed some of the oil
-When the mushrooms are cooked, add some baslamic vinegar and stir to allow the mushrooms to absorb
-Throw a small handful of cherry tomatoes (sliced in half) and black olives into the pan and cook until the tomatoes start to soften
-Add more oil if necessary, and add some salt and pepper
-Add a good sized bunch of spinach and cook until just wilted
-Place your pasta in a bowl, top with the veggie mixture and some parmesan, and eat!