Light Garden Pasta

I'm loving my cherry tomatoes this year! I have several ripe tomatoes every day from just 2 plants.
My favorite way to use them is in this Light Garden Pasta. I love that you don't need butter or heavy cream to make it tasty!
Here's what you'll need:

Cherry tomatoes - couple of heaping handfuls ( I added an heirloom tom. from the garden because my family eats the cherry tom. like candy off the counter!)
Olive oil
Garlic 4 cloves, minced or pressed
12 large basil leaves, julienned (sliced)
1/4 tsp. crushed red pepper flakes
kosher salt
1/4 tsp. cracked black pepper
3/4 lb. angel hair pasta
1 cup grated Parmesan cheese
3-4 cups fresh whole spinach leaves

**Quick tip on Slicing Basil "Julienne" style:

 Stack the basil leaves

 Roll up long ways

 Slice

 Ta-Dah! Quick and fancy =)

Cook pasta according to directions (add a splash of olive oil to the pot of water). Drain and set aside.
Drizzle a little olive oil in a saute pan over med. heat. Saute spinach for 3-5 minutes. Add cherry tom. and garlic. Saute 1 minute and remove from heat. (Careful not to burn the garlic!)
Toss remaining ingredients and a drizzle of olive oil in a bowl. Combine and toss everything together including the pasta. Serve with extra fresh julienned basil and Parmesan cheese. Enjoy!

If you want a "hardier" dish, you can add grilled chicken or shrimp scampi (LOVE!) to it.