Start by boiling a large pot of salted water over high heat. Once the water reaches a rolling boil, add the penne pasta, cooking it according to the package instructions until al dente, which usually takes about 9-10 minutes. Stir occasionally to prevent the pasta from sticking.

While the pasta is cooking, heat about 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, sprinkle in the crushed red pepper flakes, followed by the grape tomatoes, salt, and black pepper. Cook for about 9-10 minutes until the tomatoes burst open.

Add the sliced garlic to the skillet with the tomatoes. Stir well and cook for an additional minute until fragrant.

Introduce either the white wine or chicken broth to the skillet, stirring to combine. Allow the mixture to simmer gently for about 5 minutes.

Add the fresh spinach to the skillet. Stir in the spinach and cook until it wilts down, which should take just a minute or two.

Once the pasta reaches the desired doneness, drain it, reserving about ½ cup of pasta water. Add the drained pasta to the skillet with the sauce and toss everything together.

Serve your Quick & Easy Tomato and Spinach Pasta immediately while it’s still warm, topped with Parmesan cheese if desired.