Pasta Carcione

10 ounces spinach, rinsed

1 (16 ounce) package bow tie pasta

¼ cup olive oil

salt and pepper to taste

2 ½ cups cherry tomatoes, quartered

8 ounces crumbled goat cheese

Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.

Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.

Add goat cheese and serve warm or room temperature.