Heat 2 tsp. of olive oil in a large sauté pan over medium-high heat. Add 1 tsp. garlic, 1 tbsp. red onion, 2 tbsp. Kalamata olives and ¼ cup portobello mushrooms. Sauté until garlic and onion are translucent.
Add 1 cup baby spinach and sauté until lightly wilted.
Add 2 cups penne pasta, 6 oz. Bella Rosa Tomato Sauce, salt and pepper to taste. Heat through for 2 minutes, or until hot.
Place finished pasta into a warm pasta bowl, garnish with 3 tsp. sized dollops of goat cheese. Serve immediately.