Leftover Pasta Refresh

Remember the days of dry left-over pasta and sauce, stuck together in a Tupperware container? I used to mix them together in the morning for lunch, then heat it up on my work truck engine! Nowadays I refresh left over pasta by reinvigorating it with sauteed vegetables, cherry tomatoes, marsala wine, and white balsamic vinegar….and garlic bread of course!

Ingredients
2 cups left over pasta of any type
1 cup cherry tomatoes and/or chopped tomatoes
3 handfuls fresh spinach
4 oz mushrooms sliced
2 cloves garlic minced
2 tbsp butter divided
4 tbsp olive oil divided
2-3 oz hard stick pepperoni sliced in 1/8 pieces (optional)
2 tbsp Parmesan grated
2 tbsp Romano grated
1 tbsp marsala wine
1 tsp white balsamic vinegar
2 Italian rolls or Italian bread slices

In a heated wide deep nonstick pan, add two tablespoons olive oil, 1 tbsp butter, and 1 chopped shallot, allow to sweat some.
Peel and slice about 1-2 inches of hard pepperoni, slice into 1/8-inch pieces, cut in half, then add them to the pan for a minute (optional).
Next add the mushrooms, allow to cook for a couple minutes, then drop in the tomatoes and cook for another minute, then add the spinach, garlic, and marsala wine, cover and continue to cook. Remove the cover and stir till the spinach just starts to wilt.
Add the left-over pasta to the pan, mix to combine and cook for about 8 minutes on medium low heat stirring often. Remove from the pan, spoon into bowls, splash on the balsamic, then top each bowl with Parmesan and Romano cheese.
Split an Italian roll, or cut two slices of Italian bread, place them on the grill or large pan sprinkled with remaining olive oil, then heat on medium high till they brown. Serve with the pasta.