Pasta with Shrimp, Tomatoes, Spinach, Mushrooms and Zucchini

Last night was another late night for Chris so I wanted to fix something tasty and quick. I threw together an old standby for me with a little twist to make it interesting.
1 lb. lg. Shrimp, peeled, deveined and cut in half.
2 tbsp. olive oil
2 cloves Garlic, chopped
3 lg. ripe Roma Tomatoes, diced
2 cups Cremini Mushrooms, sliced
1 small Zucchini, diced
6 oz. pkg Baby Spinach
2 cups Penne Pasta, dry
2 tsp. Williams-Sonoma Vandouvan Curry powder or any mild curry powder
3 tbsp. Brown Cow Cream on Top Plain Yoghurt
Salt and Freshly ground pepper to taste.

Fill a large heavy pot with water and bring to a boil. Put the spinach in a colander in the sink.
Chop the tomatoes, peel and chop the garlic, slice the mushrooms and dice the zucchini.
Heat the olive oil in a large saute pan until just shimmering and add shrimp, some salt and pepper, and 1/2 tsp. of the curry powder. Saute the shrimp, stirring frequently until just cooked, remove from pan and keep warm.
When water comes to a boil add 2 tbsp. salt and the pasta, set timer for whatever your package says (if it says 10-12 min. set the timer for 10 min.)
Add a little broth or white wine to the pan to deglaze it and add the garlic, sauteing until fragrant, about a minute, next saute the mushrooms until they begin to soften then add the zucchini and tomatoes sauteing until zucchini is tender.
By now the pasta should have only a minute or two left to cook. Turn off the heat under the tomato mixture and add the shrimp as well as the curry powder and the yoghurt. Stir until thoroughly combined.
Remove a cup of the hot pasta water and drain the pasta into the colander with the spinach. Shake it gently to remove most of the water then pour it back into the pasta pan. Using tongs or a pasta fork distribute the spinach through the pasta, add the tomato, shrimp mixture to the pan and stir until well mixed adding some of the pasta water if it seems dry.
Cover and let sit for 2-3 min. so the pasta can soak up some of the liquid. Adjust the seasonings and server.