Hearty Spinach and Mushroom Farfalle

In a large pot, heat the olive oil over medium-high heat.

Add the sliced mushrooms and cook until softened, for about 3-5 minutes.

Add 1/2 cup of water and the spinach, then cook and stir until the spinach has wilted, about 5 minutes.

Add the farfalle pasta, canned diced tomatoes, and the remaining 1.5 cups of water to the pot.

Bring the mixture to a boil, then reduce the heat to medium and cook for about 10 minutes, or until the pasta is cooked and tender. Stir the pasta occasionally to prevent sticking.

Remove the pot from the heat and stir in the Italian seasoning and salt, adjusting to taste. Serve immediately.