Creamy Goat Cheese and Spinach Pasta

Bring a large pot of salted water to a boil and cook the whole wheat pasta according to the package directions. Before draining, reserve 1/2 cup of the pasta cooking water and set aside.

Meanwhile, in a large skillet over medium heat, add the extra virgin olive oil, halved grape tomatoes, dried basil, dried oregano, kosher salt, freshly ground black pepper, and red pepper flakes. Cook for 7-10 minutes, stirring occasionally, until the tomatoes have softened.

Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Add the herbed goat cheese to the skillet and stir until it melts and coats the tomatoes, creating a creamy sauce.

Add the baby spinach to the skillet, and pour in 1/4 cup of the reserved pasta water. Stir until the spinach wilts and the sauce reaches your desired consistency, adding more reserved pasta water if necessary.

Toss in the cooked and drained pasta, ensuring it is well-coated with the creamy goat cheese sauce. Serve immediately.