Spinach and Feta Pasta

We've been making Courtney's Creamy VEggie Pasta every week, but I came across this and though this sounded very yummy, too!!! 

  http://www.ourbestbites.com/2009/01/spinach-and-feta-pasta.html

Use whole wheat Penne though!

• 8 oz. Penne pasta (if your math brain isn't working right now, that's 1/2 a 16 oz. box; I've used a whole box before and while it was surprisingly not terrible, it wasn't the same. Also, don't use ziti--you want the ridges on the penne to "grip" the sauce)
  
• 1 28-oz. can diced tomatoes
• 3 c. fresh spinach (you don't even have to chop it! Could life get any better??)
• 1 onion, finely chopped
• 5-6 cloves garlic, minced or pressed
• A handful of fresh mushrooms, chopped
• 4 oz. feta cheese, crumbled 
• Salt and pepper to taste
  

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge.