Pasta with Brussel Sprouts, Tomatoes and Spinach

Used leftover plain spaghetti from XBD's carbonara dinner to make this for lunch the next day. Delicious! BDs don't eat brussel sprouts or tomatoes, so a perfect lunch for one.
3/16/26 Made this again without spinach. Still delicious!

• pasta of choice
• butter
• Brussel sprouts
• 1 tomato
• spinach
• mozzarella
• salt and pepper

1. Cut Brussel sprouts in half and sauté on medium in generous amount of butter for 5-8 minutes, stirring occasionally to prevent burning. Salt and pepper to taste.
2. Slice tomato.
3. Sauté spinach.
4. Serve over cooked pasta, sprinkle with additional salt and pepper. Sprinkle with grated mozzarella.