1. Preheat your oven to 425 degrees F.

Roasted Tomatoes and Garlic:

1. Cut the tomatoes in half.
2. Slice the garlic lengthwise.
3. Toss the tomatoes and garlic in 3 tbsp of olive oil.
4. Season with salt and fresh ground pepper.
5. Spread the mixture out onto a baking sheet, then roast for 20 – 25 minutes.

Pasta:

1. While the tomatoes are roasting, chop the fresh basil.
2. Then start making the noodles according to the package directions.
3. In the last 30 seconds of boiling your pasta, toss in the fresh spinach.  This is just to wilt it slightly.  Then drain the noodles and spinach.

Putting it all together:

1. Once the tomatoes and garlic are roasted, pulse them in a food processor with 1 tbsp of olive oil.  Pulse for only about 10 seconds just to slightly break down the tomatoes and garlic.
2. Toss the noodles and spinach with the roasted tomatoes, chopped fresh basil and parmesan cheese.
3. Squeeze on some lemon juice, then toss again.
4. Sprinkle with the ricotta cheese and enjoy!