Tomato and Spinach Penne

Seeing as it is currently Lent, I've had to come up with satisfying meatless recipes for Fridays. This recipe is 4 PP per cup.

Ingredients:

1 3/4 cups uncooked penne
1 Tbs extra virgin olive oil
2 cups grape tomatoes, halved
2 tsp minced garlic
1/2 tsp salt
4 cups baby spinach
2 tsp balsamic vinegar
1 tsp dried ground basil
1/4 cup parmesan cheese

Directions:

Cook pasta according to package directions
Heat olive oil in skillet
Add grape tomatoes and cook until skin begins to wrinkle
Add garlic and salt
Cook about 1 minute until fragrant
Add baby spinach and stir until wilted
Stir in vinegar and basil
Heat until combined
Pour over drained pasta
Stir in parmesan cheese