To begin making the Roasted Tomatoes and Spinach Pasta recipe, prep all the ingredients and keep them ready.Heat water in a large sauce pan, bring it to a boil. Add salt and the Archana's Kitchen Multi Millet Penne Pasta and boil over medium heat for 4 to 5 minutes until the pasta is just about soft and turn off the heat. It has to be cooked and yet have a firm bite. Drain the water and rinse under cold water to stop the cooking process. Drizzle some oil over the pasta and keep aside.

Heat extra virgin olive oil in a pan; add the garlic and gently toss for a few seconds. Next add the cherry tomatoes, sprinkle a little salt and roast until softed and has a texture texture. Cover the pan and keep stirring through the cooking process. Once roasted, add the chopped spinach, pepper and chilli flakes and saute until the spinach has wilted.

Finally add the cooked Multi Millet Penne Pasta and give it a stir for a couple of minutes.

Add the grated parmesan cheese and toss. You can optionally drizzle some extra virgin olive oil in the end to give that added taste. Transfer the Roasted Tomatoes and Spinach Pasta to a serving bowl and serve immediately. 

Serve the. Roasted Tomatoes and Spinach  Pasta along with Cheesy Garlic Bread and Summer Lettuce Salad for your weeknight dinner with family.