Begin by boiling water and cook the pasta according to the package instructions until it reaches an al dente texture. Once done, drain the pasta and set it aside.

In a large skillet over medium heat, melt the butter until it’s completely liquid.

Add in the minced garlic, stirring frequently until it becomes aromatic, about 1 minute.

Toss in the halved cherry tomatoes and sauté them until they soften, approximately 3-4 minutes.

Incorporate the fresh spinach, cooking just until it wilts down, which will take about 2 minutes.

Combine the drained pasta with the garlic butter mixture, season generously with salt and pepper, and toss well to coat all the ingredients.

Serve hot, topped with a generous sprinkle of Parmesan cheese.