Cook the pasta according to directions. Once it's done cooking, reserve 2/3 of the pasta water before draining.

While the pasta is cooking, halve the cherry tomatoes, mince the garlic, and roughly chop the baby spinach, parsley and basil.

Warm the olive oil in a large saute pan over medium low heat. Add in the garlic, and cook for 2 minutes or until lightly browned. Add in the cherry tomatoes, and cook for about 7 minutes, or until they're tender.

Add in the spinach and herbs. Cook just until spinach is wilted.

Add in the heavy cream and parmesan cheese. Cook until the mixture is thickened, about 5 minutes, while stirring a few times.

Once the pasta is drained, return it to the pot. Add the reserved pasta water to the sauce/veggie mixture, then pour the sauce into the pasta pot. Add in salt & pepper, and toss to coat everything evenly.

Serve immediately. Enjoy!