Cook the noodles in boiling salted water until they are firm to the bite. Heat the spinach leaves in a saucepan over medium heat, add a little water and simmer briefly. Press or finely chop the peeled garlic cloves and add to the spinach. Now add the cream (for the calorie-conscious, sour cream) and season the spinach with salt and pepper or, if you like, with paprika and cayenne pepper. Cut the tomatoes into eighths and grate the parmesan cheese.
Drain the pasta and arrange in deep plates, add the seasoned spinach, top with the tomatoes and sprinkle with parmesan.
The recipe can be modified at will. Instead of the cream, you can of course use crème fraîche. If you have a preference for gratin, you can also prepare it as a casserole. Put everything in a baking dish, put cheese slices (e.g. spicy Gouda or mozzarella) on top and bake until the cheese has melted and has taken a little color.
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