Bucatini with Spinach, Tomatoes, and Goat Cheese

This is a recipe that I found online.  Karma Free Cooking has a lot of yummy recipes.  It's a recipe they adapted from the Iron and Wine Magazine February 2008 issue.  I simply doubled the recipe.
I needed to make something easy and with the ingredients that we had in the fridge.  Punched in a few ingredients and voila!  Oh how I love thee, Google.  During the Summer, we try to eat more veggies and less meat.  A nice light pasta fits the bill perfectly.

Ingredients:

• 1/2 lb bucatini or spagetti (although I'm pretty sure it would work with any pasta.)
• 3 tbs extra-virgin olive oil
• 2 garlic cloves-thinly sliced
• 16 grape tomatoes, halved (we used sun gold tomatoes because we had an abundance in the fridge)
• 3 big handfuls of baby spinach leaves
• 1/2 cup of freshly grated parmesan cheese
• a lot of crumbled goat cheese (can you ever have enough?)
• 1 tsp crushed red pepper

1. In a large pot of salted boiling water, cook the pasta until it is al dente.  Drain the pasta well, reserving 1/4 cup of the pasta cooking water.
2.  Meanwhile, in a medium skillet, heat the olive oil.  Add the garlic and crushed red pepper, if using.  Cook over moderate heat until the garlic is tender, about 3 minutes.

3.  Add the tomatoes, season with salt and pepper and cook over moderate heat until the tomatoes begin to release their juices, about 2 minutes.

4. Add the spinach and cook until wilted about 2 minutes.  

Serves 2

I was pleasantly surprised at how good the pasta was.  The goat cheese melted into the olive oil and created the nicest sauce.  

What are some of your easy summertime recipes?