Delicious Light Pasta with Fresh Tomatoes and Cheese

Begin by slicing the **cherry tomatoes** in half lengthwise. This will help release their juices and enhance the flavor in your dish. Set them aside for the next step.

Finely chop the **young garlic** with a knife. Tear the **basil and spinach** into smaller pieces using your hands. This method helps to release their natural oils and flavors more effectively.

Using a grater, shred the **Gouda cheese** into a medium bowl. This will make it easier to melt and incorporate into the pasta dish later on.

In a large skillet, heat the **olive oil** over medium heat. Add the chopped **garlic** and sauté until golden and fragrant, about 1-2 minutes. Then, add the **cherry tomatoes**, **salt**, and your desired **spices**. Cook for a few more minutes until the tomatoes are softened.

Meanwhile, in a pot of boiling water seasoned with salt, cook the **spaghetti** until it's al-dente according to package instructions. This usually takes about 8-10 minutes. Remember to stir occasionally.

Once the pasta is cooked, save **1/2 cup** of the pasta water and drain the rest. In the skillet with the sautéed garlic and tomatoes, add the reserved pasta water. Then, stir in the torn **greens** and the grated **Gouda cheese**. Cook for a minute until the cheese starts to melt.

Finally, add the cooked **spaghetti** to the skillet. Toss everything together until well combined. Serve immediately, garnished with fresh herbs and a sprinkle of **Parmesan cheese** on top for that extra flavor. **Enjoy your meal!**