Lenten Edition: Penne Rosa w/Shrimp

Ingredients:
12oz whole wheat penne
1Tbsp Olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8oz buttom mushrooms, sliced
2 medium tomatoes, chopped
Salt and pepper to taste
4c fresh spinach
10oz medium raw shrimp, peeled and deveined
1/2c marinara sauce (I thought it could have used a bit more than this)
1/3c plain Greek yogurt
1/4c grated paremsan cheese

Instructions:
1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In large skillet with lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5mins, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 mins or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt, and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Top with parmesan cheese.