Chop garlic and halve cherry tomatoes.

Heat olive oil in a large pot over medium heat. Sauté garlic until fragrant (about 1 minute).

Add cherry tomatoes and cook until softened (about 3 minutes).

Pour in vegetable broth and bring to a gentle boil. Add pasta; stir to prevent sticking.

Reduce heat to medium-low, cover, and simmer for about 10 minutes or until pasta is al dente, stirring occasionally.

Stir in fresh spinach until wilted. Remove from heat and sprinkle with Parmesan cheese before serving.