Food - Pasta salad

Made a delicious pasta for dinner Thursday night. It didn't fly with the invalid (the boyfriend was still recovering from the 24-hr stomach bug), but I thought it was great. Especially cold the next day.

1/2 box shaped pasta
3 oz spinach
1 container mushrooms sliced (I used the brown ones. They look nicer.)
1/2 container cherry tomatoes
1 cup ricotta cheese

Boil pasta according to directions, making sure only cook the pasta al dente.

Sauté mushrooms in a little bit of oil. Coat tomatoes in oil and broil until burst. Add tomatoes (and juices) to mushrooms along with spinach. When spinach is wilted, add pasta and ricotta cheese. The heat should be at low at this point. Stir until combined.

This was okay that night. It was delicious the next day straight out of the fridge. This might be my go-to pasta salad this summer. Yummmm!