Boil linguine. Chop garlic in long slivers. Add oil (1tbsp) to skillet with garlic, onion and mushrooms. Sauté on medium until aroma of garlic starts to fill the kitchen. Then add the cherry tomatoes. When linguine is almost ready (5mins remaining) toss spinach in skillet and cover until spinach is wilted. Do this in small handfuls if skillet can't hold your entire bag of spinach. Once wilted using tongs add linguine to skillet and allow to simmer for 5mins. Add pinch or two of sea salt to skillet and stir gently. Voila! Dinner is served!
Recipe by Art Crafts & Family at http://www.artcraftsandfamily.com/fresh-garden-pasta-recipe/