VEGETARIAN PASTA DISH WITH SPINACH & TOMATOES

This is based on the Summer Rotini Marinara recipe from epicure.com.

pasta (use as much as you normally cook for your family)
olive oil
2-3 c. cherry tomatoes, halved (I also used some of my Slow-Roasted Balsamic Tomatoes that were leftover in the fridge. I would have used them all and skipped the cherry tomatoes but I didn't have enough.)
1-2 tbsp. Epicure's Pesto or Marinara Sauce Mix or Balsamic Vinaigrette Mix
2-3 c. baby spinach
1/4 c. Parmesan cheese

Cook the pasta. While it's cooking, heat the oil in a frying pan over medium heat and add the tomatoes and Pesto or Marinara. Cook for about 5 minutes, then turn off the heat and add the spinach, stirring till it starts to wilt. Drain pasta and toss with veggies and cheese.