Cook the red lentil pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Add the cherry tomatoes to the skillet and cook for another 2-3 minutes, until they start to soften.
Stir in the spinach and cook until it wilts, about 2 minutes. Season with salt, pepper, and red chili flakes if using.
Add the cooked pasta to the skillet. Toss everything together until the pasta is well coated with the sauce and the ingredients are evenly distributed.
Serve hot, garnished with freshly grated Parmesan cheese.
Notes
Cook the pasta al dente to prevent it from becoming mushy.
• Rinse the cooked pasta under cold water to stop the cooking process.
• Use fresh garlic and tomatoes for the best flavor.
• Add chili flakes for a spicy kick if desired.
• Garnish with freshly grated Parmesan cheese for an extra layer of flavor.