Good Eating Monday: Garlic Anything Pasta

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This recipe was actually a Pinterest recipe for Garlic Spinach Pasta---since I have a bunch of Spinach in my garden and needed something to do with it. 
After making I realized the oil & garlic ratio made this recipe perfect for pasta combined with ANYTHING!
I added sliced Portabella mushrooms and fresh garden spinach to my first round, which was good, but I felt I'd like the dish more if it it had shrimp or imitation crab in it. Or Kielbasa.
One thing about fresh spinach---if you want it to distribute evenly throughout the pasta, cut up the leaves before adding them to the skillet to saute. Whole leaves wilt, then glop together in gooey blobs.
(The photo is my dinner I made using this recipe with pasta, sausage, sugar snap peas & mozzarella.)

Garlic Anything Pasta
6 cloves of garlic, minced
1/4 cup Olive Oil
12 oz to 16 oz of your favorite pasta, cooked & drained
Salt & Pepper to taste
1 cup of your favorite shredded cheese: Parmesan, Romano, Mozzarella, etc

Pick 1 to 3 Additions 
8 oz Fresh baby spinach leaves (cut up)
Fresh sliced mushrooms
Sliced bell pepper, any color
Sliced onion, any color
Artichoke hearts
Grape Tomatoes, sliced lengthwise
Precooked shrimp
Imitation crab
Sliced Kielbasa
Chopped chicken

Directions:
Cook the pasta in salted water until barely tender, then drain reserving 1/2 cup cooking water.

In large skillet over med-low heat add olive oil and minced garlic and let heat, stirring slightly a few minutes until garlic is fragrant and just starting to turn golden. Now add you veggies and meat, salt & peppering to taste, then saute until hot.
Then add drained pasta and 1/2 cup cooking water. Cook for a few minutes, stirring and tossing until hot and well combined. 
Serve sprinkled with cheese and a side of garlic bread.
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Remembers, it's the 6 minced cloves of garlic sauteed in 1/4 cup olive oil that is the foundation of this recipe!
After that, add what you like and enjoy!

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