This vegetarian cherry tomato pasta is a weekday staple. It's fresh, healthy, and hearty, and takes just 20 minutes to make.
Add the cooked pasta and reserved pasta water little by little until pasta is well coated and consistency is reached (I used a little more than 1/2 a cup). Allow to simmer for about a minute then add the red chili pepper flakes, chopped spinach, basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat.