This is a healthy, quick and simple pasta and vegetable dish. Fresh flavors and vegetables.
In a six quart pot add the water and the tablespoon salt and bring to a boil
Add the pasta and cook according to the package instructions (I like the pasta Al Dente)
Set aside the pasta once done
Note - reserve 1/2 cup of the pasta water for later use
While the pasta is cooking, cut the tomatoes in half
Thinly slice the garlic and chop the cilantro roughly
In a six quart dutch oven pot, heat the olive oil over medium heat
Add the garlic to the hot oil and cook for about a minute just until it's fragrant (do not brown the garlic)
Add the spinach and cook until it starts to wilt, about a minute and a half (use a wooden spoon to incorporate it with the garlic and cilantro as it is wilting)
Add the tomatoes and cook for about a minute
Add the salt and pepper
Add the pasta and mix to coat it with the vegetables. (I was light with the salt and pepper in this recipe - I recommend tasting and add a little more if you need it)
Turn off the stove and add the parmesan cheese if using
Optional: If the pasta appears dry, add a little of the reserved pasta water.
Garnish with cilantro and serve
In this recipe I use cilantro, however, you can use parsley.