A quick weekday meal. You can easily sub a different type of pasta too. I used premade chicken meatballs for ease but the real homemade thing would just improve this recipe. This came from Real Simple but I did make some changes.
Cook the meatballs according to the recipe directions.
Meanwhile, cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
While the meatballs and pasta are cooking, heat the butter in a large skillet over medium heat. Add the mushrooms, thyme, red pepper flakes and cook until tender, 8 to 10 minutes. Add garlic near end to avoid over cooking.
Toss the mushroom mixture with the pasta, meatballs, spinach, pecorino, and the reserved cooking water. Season with ½ teaspoon salt and ¼ teaspoon pepper.