Boil a large pot of salted water and add the penne pasta. Cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Toss in the halved cherry tomatoes and cook for another 2-3 minutes until softened. Add the spinach and stir until wilted.

Lower the heat to medium-low and add the goat cheese to the skillet. Stir gently until combined with the vegetables.

If the sauce is too thick, add a spoonful of pasta water to achieve the desired consistency.

Add the cooked penne to the skillet and toss to coat evenly with the creamy sauce. Season with salt and pepper to taste.

Plate the dish and sprinkle with fresh basil before serving.