Pasta with Spinach and Tomatoes

So we've revamped the curious blog, and now we are geared more towards delicious recipes we find and want to share. This is that recipe I was telling a few of you about adapted from a recipe with Quinoa Pasta in Bon Appetit. Enjoy!

Prep 25 minutes, Total 25 minutes
Makes 2 Main-Course Servings

1 8 ounce package of spaghetti pasta
2 tablespoons olive oil
10 to 12 ounce containers grape or cherry tomatoes
3 garlic cloves, pressed
3 cups of sliced beet tops
appr. 6 tablespoons finely grated Parmesan cheese
a dash or two of Herbes de Provence
Additional finely grated Parmesan cheese

Cook pasta in large pot of boiling salted water until just tender but still firm to bite stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return cooked pasta to same pot.

Meanwhile, heat oil in heavy large skilled over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and sauté until beginning to soften and brown in spots. Add garlic.

Add 1/4 cup reserved pasta cooking liquid to skillet and stir, scraping up browned bits. Add tomato mixture with juices, beet tops, 4 tablespoons (or so) cheese, and a few dashes of Herbes de Provence in a pot. Toss over low heat until beet tops begin to wilt, adding more pasta cooking liquid by tabespoonfuls if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and sprinkle with 2 tablespoons cheese. Serve, passing additional cheese.