Bring a large pot of salted water to a boil. Add farfalle pasta and cook according to package instructions until al dente, usually about 10 minutes. Reserve a cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced mushrooms and sauté for about 3 to 5 minutes until softened and golden brown. Stir occasionally to prevent sticking.

Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant. Pour in a splash of vegetable or chicken broth to deglaze, scraping the bottom to release flavorful bits.

Remove sautéed mushrooms and set aside. In the same skillet, add fresh spinach and cook for about 2 minutes until wilted and vibrant green.

Add the drained farfalle pasta back to the skillet, mixing gently with spinach. Return the sautéed mushrooms, adding pasta water if needed for moisture.

Stir in grated Parmesan cheese, 1 tablespoon of olive oil, and Italian seasoning. Mix gently over low heat until cheese melts and coats the pasta and vegetables.

Serve hot, garnished with additional grated Parmesan cheese or a pinch of red chili pepper flakes for spice. Enjoy!