| 1 box | BARILLA Penne |
| 4 tablespoons | extra virgin olive oil, divided |
| 1 clove | garlic, chopped |
| 4 cups | cherry tomatoes, halved |
| 1 bag (6 ounces) | fresh baby spinach |
| 1 cup | Tuscan Pecorino cheese, shaved or grated (may substitute Parmesan) |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
SAUTE garlic in 2 tablespoons olive oil in a medium skillet over medium heat for 2 minutes, or until garlic turns slightly golden in color.
STIR in tomatoes, season with salt and pepper, and sauté for 5 minutes over high heat.
STIR in spinach, cook 2-3 minutes.
COOK Penne according to package directions. Drain Penne and add to vegetables. Stir in remaining olive oil.
TOP with cheese before serving.