This is a good recipe to try with the bounty from your garden.
I use 2 cups of cherry tomatoes, halved
4 cups fresh baby spinach (seems a lot cooks down big time)
2 tbl spoons good olive oil
4 cloves garlic, minced
10 or so leaves of fresh basil rough chop
sprigs of flat leaf parsley chopped
sea salt and freshly ground pepper to taste
tsp crushed red pepper
Parmigiano Reggiano or Pecorino Romano cheese freshly grated
pasta of choice (I like to use whole wheat thick spaghetti but have used everything from farfalle to penne as well)
Prep work takes more time than cooking. This can cook while the pasta cooks.
Cook pasta a couple of minutes less than the directions (will cook to al dente when added to the sauce)
In a large saute pan, heat the oil and add the garlic to translucent. Add the tomatoes cook down for about 4 minutes. Add the spinach, half of the parsley, all of the basil, crushed red pepper, salt and pepper. Cook additional 4 minutes to cook the spinach down.
Drain pasta reserving a couple of tablespoons of the pasta water.
Add pasta to the sauce with the pasta water, toss and cook for 1-2 minutes to coat fully. Adjust seasoning to taste, top with a dash of the parsley and the cheese. Enjoy!